Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species
The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken-MCP, beef-MBP, mutton-MMP and buffalo-MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Oxford University Press
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114323/1/114323.pdf |