Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

2014/04/05 by Sobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi +1
Agricultural and Biological Sciences · Medicine · #Meat and Animal Product Quality #Phytochemicals and Antioxidant Activities #Sensory Analysis and Statistical Methods

paper · doi:10.1016/j.meatsci.2014.03.017

openalex publication_date 2014/04/05 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29

Citations

• Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins