Inclusion of liver in meat products from sheep
The objective of this study was to evaluate the physicochemical (pH, color, water retention capacity, cooking losses, shear force, iron content, and lipid oxidation) and sensory characteristics of koftas and sausages prepared from lamb meat and enriched with sheep liver. Meat from eight lambs weaned...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2017-03-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://revistas.bvs-vet.org.br/bia/article/view/36229 |