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Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage

Michaela Petrášová1, Martin Král1, Matej Pospiech1

  • 1Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic.

Journal of the Science of Food and Agriculture
|September 29, 2018
PubMed
Abstract

Keywords:
cooked meat productimage analysismicrostructureprotein additivestexture

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