Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine
The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concen...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2016-12-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://revistas.bvs-vet.org.br/bia/article/view/34413 |