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Investigation on the influence of shred heights in pork muscle on quality characteristics of balangu

This study reports on the influence of different shred heights in pork muscle on quality characteristics of a traditional grilled meat product balangu. Balangu was produced from pork muscle having different shred heights of 0.5, 0.75, 1.0, 1.25 and 1.5 mm; the traditional technique of preparation wa...

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Autori principali:	Ubbor, S. C., Olaoye, O. A., Ndife, J., Lawrence, I. G.
Natura:	Journal Contribution
Lingua:	English
Pubblicazione:	2019
Soggetti:	Meat products Pork Muscles Cooking grilling Gas chromatography Mass spectrometry Flavour compounds Sensory evaluation Tenderness Volatile compounds Consumer preferences Nigeria
Accesso online:	http://agris.upm.edu.my:8080/dspace/handle/0/16091
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne! !

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