The possibility of by-products utilization in a least-cost sausage formulation using linear programming
1986
Lee, M.H. | Kim, Y.H. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.))
The possibility of by-products utilization in a sausage formulation was studied using Linear Programming. Among constraints groups (1: moisture and meat content, 1 + heart, 1 + organ, 1 + head, 1 + heart +backfat, 1 + heart + organ, 1 + heart + head, 1 + heart + head + backfat), the group in which moisture and meat content, and the use of heart and organ were considered appeared to give the least-cost formulation. The groups where the use of backfat was considered resulted in higher-cost formulations
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