Effects of Addition of Perilla Leaf Powder and Carcass Grade on the Quality and Palatability of Pork Sausage
2003
Jung, I.C. (Taegu Technical College, Taegu, Republic of Korea) | Kang, S.J. | Moon, Y.H. (Kyungsung University, Busan, Republic of Korea) | Kim, J.K. (Jinju Ham Co., Ltd., Kyungnam, Republic of Korea) | Hyon, J.S. (Jeju College of Technology, Jeju, Republic of Korea) | Kim, M.S. (Habjin Company, Busan, Republic of Korea)
This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated.
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