The effect of bruised beef addition on the quality of processed meat products.

Abstract

The aim of this study was to determine the levels of bruised beef that could be incorporated into processed meat products without detrimental effects on product quality. Bruised beef was incorporated into fresh sausages, Devon and semi-dry salami, and compared to products containing unbruised beef. Up to 30%, 25% and 65% of the unbruised beef in fresh… (More)
DOI: 10.1016/0309-1740(93)90093-W

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