Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

Meat Science

Volumn 65, Issue 2, 2003, Pages 869-875

  Hoffman, L C ^a   Mellett, F D ^a,b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Freddy Hirsch   (South Africa)

Author keywords

Muscle class; Ostrich; Processing

Indexed keywords

MIXTURES; PROTEINS; QUALITY CONTROL; STARCH; TISSUE;

FAT REPLACER;

MEATS;

GLYCINE MAX; STRUTHIO CAMELUS; ZEA MAYS;

EID: 0037591754     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00293-0     Document Type: Article

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