Roselle (Hibiscus sabdariffa l.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology

Meat Science

Volumn 94, Issue 3, 2013, Pages 391-401

  Jung, Eunkyung ^a   Joo, Nami ^a  

^a Sookmyung Women's University   (South Korea)

Author keywords

Cooking parameters; Pork patty; Response surface methodology; Roselle (Hibiscus sabdariffa) extract; Sensory quality

Indexed keywords

HIBISCUS SABDARIFFA; OPTIMIZATION STUDIES; PORK PATTY; PROCESSING VARIABLES; QUALITY CHARACTERISTIC; RESPONSE SURFACE METHODOLOGY; SENSORY QUALITIES; WATER HOLDING CAPACITY;

MEATS; OILS AND FATS; SOYBEAN OIL; SURFACE PROPERTIES;

HEMP;

GLYCINE MAX; HIBISCUS SABDARIFFA;

ANTIOXIDANT; PLANT EXTRACT; SOYBEAN OIL;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; COOKING; HIBISCUS; HUMAN; MEAT; PH; PHYSIOLOGY; SWINE; TASTE; ARTICLE;

ANIMALS; ANTIOXIDANTS; COLOR; COOKING; HIBISCUS; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; PLANT EXTRACTS; SOYBEAN OIL; SWINE; TASTE;

EID: 84876303003     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.008     Document Type: Article

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