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Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages

  • Published:2001 Issue:2-3 Volume:34 Page:97-101
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Yetim H,Müller W.D,Eber M

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Guidelines for cookery and sensory evaluation of meat. American Meat Science Association and National Live Stock & Meat Board,1978

2. AOAC. (1999). Official methods of analysis, (15th ed.). Washington, DC: Association of Official Analytical Chemists.

3. Dairy ingredients effects on sausage sensory properties studied by principal component analysis;Baardseth;Journal of Food Science,1992

4. Functional and microstructural effects of filler in comminuted meat products;Comer;Food Microstructure,1988

5. Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cooking;Correia;Meat Science,1991
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