Extractable-Emulsifying Capacity of Hand and Mechaically Deboned Mutton and Organoleptic Acceptability of Various Mutton Salami Formulations
Salt soluble extracts from mechanically deboned mutton were significantly higher (P < .01) in pH than the extracts from the hand boned mutton. An associated trend toward greater extractability, however, was not significant. Variation in emulsifying capacity between extracts from carcass parts wer...
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| Format: | Others |
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DigitalCommons@USU
1974
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| Online Access: | https://digitalcommons.usu.edu/etd/5139 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6186&context=etd |