Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Rhee, K.S.; Cho, S.H.; Pradahn, A.M.

Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

1999

Rhee, K.S. | Cho, S.H. | Pradahn, A.M. (Meat Science Section, Department of Animal Science, Texas AandM University, College Station, TX 77843-2471 (USA))

AGROVOC Keywords

beef carne carne de cabra carne de carnero carne de cordero carne de pollo carne de res chicken meat corn starch food technology goat meat lamb meat lipid peroxidation meat mutton organoleptic properties organoleptic traits technologie alimentaire viande viande bovine viande caprine viande d'agneau viande de poulet viande ovine

Bibliographic information

Published in

Meat Science (United Kingdom)

Volume 52 Issue 2

Pagination

pp. 135-141

Other Subjects

Peroxydation des lipides; Amidon de mais; Propiedades organolepticas; Almidon de maiz; Propriete organoleptique; Peroxidacion lipidica; Tecnologia de los alimentos

Language

English

Note

26 ref.

In AGRIS since: 1999-08-15

Format: AGRIS AP

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