Modifying Lamb/Mutton Flavors in Processed Meat Products by Smoking, Curing, Spicing, Starter Cultures and Fat Modification. Investigating the Use of the Technicon InfraAlyzer 400R as a Rapid Method for Proximate Analysis
Mutton meat was tested in different products in order to obtain prototype products in which mutton can effectively be used without the objectionable mutton off flavor. Mutton flavor reduction was achieved in the processed meat products by: (a) lowering mutton fat to a level of 10% or less, (b) using...
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| Format: | Others |
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DigitalCommons@USU
1985
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| Online Access: | https://digitalcommons.usu.edu/etd/5298 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6361&context=etd |