Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115397/1/115397.pdf |