Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine

Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine

The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concen...

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Bibliographic Details
Main Authors: T. H. Borghi, A. G. Silva Sobrinho, F. A. Merlim, F. A. Almeida, N. M. B. L. Zeola, L. G. A. Cirne, A. R. C. Lima
Format: Article
Language:English
Published: Instituto de Zootecnia 2016-12-01
Series:Boletim de Indústria Animal
Subjects:
alimento alternativo
análise sensorial
hambúrguer
kafta.
Online Access:http://revistas.bvs-vet.org.br/bia/article/view/34413

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