Effect of meat particle size on quality attributes of restructured mutton steaks

Journal of Food Science and Technology

Volumn 40, Issue 4, 2003, Pages 423-425

  Sen, A R ^a   Karim, S A ^a  

^a CENTRAL SHEEP AND WOOL RESEARCH INSTITUTE   (India)

Author keywords

Binders; Meat particle; Mutton steaks; Restructured meat; Sensory evaluation; Texture

Indexed keywords

FOOD ADDITIVES; FOOD PROCESSING; MOISTURE; OILS AND FATS; PROTEINS;

MEAT PARTICLE SIZE REDUCTION; MUTTON STEAKS; RESTRUCTURED MEAT;

MEATS;

EID: 0345761315     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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