The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran

Meat Science

Volumn 96, Issue 1, 2014, Pages 423-428

  Petersson, Karin ^a   Godard, Ophélie ^a   Eliasson, Ann Charlotte ^a   Tornberg, Eva ^a  

^a CHEMICAL CENTER   (Sweden)

Author keywords

Dietary fibre; Enzymes; Low fat meatballs; Low fat sausages; Rye bran

Indexed keywords

DIETARY FIBRE; ENZYMATIC TREATMENTS; HYDROLYTIC ENZYME; LOW-FAT MEATBALLS; LOW-FAT SAUSAGES; PARTICULATE STRUCTURE; RYE BRAN; WATER HOLDING CAPACITY;

ENZYMES; MEATS; TEXTURES;

WATER TREATMENT;

ENZYME; FOOD ADDITIVE; WATER;

ANIMAL; ARTICLE; CEREAL; CHEMISTRY; COOKING; DIETARY FIBER; HUMAN; HYDROLYSIS; LOW-FAT MEATBALLS; LOW-FAT SAUSAGES; MEAT; RYE; RYE BRAN; SWINE; TASTE;

DIETARY FIBRE; ENZYMES; LOW-FAT MEATBALLS; LOW-FAT SAUSAGES; RYE BRAN;

ANIMALS; CEREALS; COOKING; DIETARY FIBER; FOOD ADDITIVES; HUMANS; HYDROLYSIS; MEAT PRODUCTS; SECALE CEREALE; SWINE; TASTE; WATER;

EID: 84883360841     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.020     Document Type: Article

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