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Sensory Quality Attributes of Crab Analogue and Squid Balls from Bighead Carp (Aristchthys
Surimi from bighead carp was used in the production o f crab analogue and squid balls. Crab analogue using sweet potato starch and crab flavour powder resulted in better flavour, odour, texture andExpand
Meat and Muscle BiologyTM Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings1,2
The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 differentExpand