Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

Meat Science

Volumn 88, Issue 4, 2011, Pages 652-656

  Conti Silva, Ana Carolina ^a   Pinto e Silva, Maria Elisabeth Machado ^b   Arêas, José Alfredo Gomes ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bovine rumen protein; Hedonic scale; Meat product; Similarity test; Soy protein concentrate; Thermoplastic extrusion

Indexed keywords

BOVINE RUMEN PROTEIN; HEDONIC SCALE; MEAT PRODUCT; SIMILARITY TEST; SOY PROTEIN; THERMOPLASTIC EXTRUSION;

ANIMALS; EXTRUSION; MEATS; REINFORCED PLASTICS; TEXTURES;

PROTEINS;

BOVINAE; GLYCINE MAX;

FOOD ADDITIVE; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CONSUMER; FOOD HANDLING; MEAT; METHODOLOGY; RUMINANT STOMACH; TASTE;

ANIMALS; CATTLE; CONSUMER SATISFACTION; FOOD ADDITIVES; FOOD HANDLING; MEAT PRODUCTS; RUMEN; SOYBEAN PROTEINS; TASTE;

EID: 79955006392     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.024     Document Type: Article

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