Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Meat Science

Volumn 68, Issue 2, 2004, Pages 221-233

  Osburn, W N ^a   Keeton, J T ^b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Desinewed; Hydrocolloid; Konjac flour; Lamb; Low fat; Sausage

Indexed keywords

DESINEWED; HYDROCOLLOIDS; KONJAC FLOUR; LAMB; LOW FATS; SAUSAGE;

EMULSIONS; FLAVORS; GELS; HEALTH CARE; MOISTURE; OILS AND FATS; PROTEINS; REFRIGERATION; TISSUE;

MEATS;

LAMB;

EID: 2942666298     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.03.001     Document Type: Article

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