Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham

Objective This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Methods Pre- and post-rigor pork ham muscles were prepared to process PSs. Posi...

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Bibliographic Details
Main Authors: Geon Ho Kim, Koo Bok Chin
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2023-09-01
Series:Animal Bioscience
Subjects:
pork sausage
pre-rigor muscle
rapid chilling
reduced-salt
sea tangle extract
Online Access:http://www.animbiosci.org/upload/pdf/ab-23-0050.pdf

Internet

http://www.animbiosci.org/upload/pdf/ab-23-0050.pdf

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