Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties-Reference-Cited by-同舟云学术

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Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Published:2019-09-12 Issue:3 Volume:55 Page:1032-1045
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Stajić Slaviša¹^ORCID,Pisinov Boris²,Tomasevic Igor¹^ORCID,Djekic Ilija³^ORCID,Čolović Dušica⁴,Ivanović Snežana²^ORCID,Živković Dušan¹

Affiliation:

1. Department of Animal Source Food Technology Faculty of Agriculture University of Belgrade Nemanjina 6 Belgrade 11080 Serbia

2. Department of Food Safety Institute of Veterinary Medicine of Serbia Autoput 3 Belgrade 11000 Serbia

3. Department of Food Safety and Quality Management Faculty of Agriculture University of Belgrade Nemanjina 6 Belgrade 11080 Serbia

4. Institute of Food Technology University of Novi Sad Bulevar Cara Lazara 1 Novi Sad 21000 Serbia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14346

Reference50 articles.

1. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

2. Color Appearance and Color Difference Specification

3. Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat

4. PHYSICO-CHEMICAL STUDIES OF MODEL MEAT EMULSION IN RELATION TO THE PREPARATION OF STABLE SHEEP AND GOAT MEAT SAUSAGE

5. Carcass Characteristics and Meat Quality of Sheep and Goat

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4. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality;Biomolecules;2022-10-03

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