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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle |
Geon Ho Kim, Koo Bok Chin |
Anim Biosci. 2022;35(8):1270-1278. Published online January 5, 2022 DOI: https://doi.org/10.5713/ab.21.0421 |
Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin E The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages Effect of substituting pork backfat with rind on quality characteristics of pork sausage METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE-CUT AND COARSE-GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS |