Chemical and sensory characteristics of emulsion goat meat sausages containing pork fat or shortening
Lean goat meat was used to produce emulsion-type sausages using pork backfat or shortening at the levels of 20, 25, 30, 35 and 40. There were significant differences for pH and salt contents of the sausages. Visual appearances including outer colour, inner colour and texture were significantly diffe...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/103 |
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