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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

Supaluk Sorapukdee et al · Springer Nature · 2016 · ISSN 2636-0772

Abstract This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Meat characteristics of cattle fed diets containing whole cottonseed

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Meat characteristics of cattle fed diets containing whole cottonseed

V.S. Gomes et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2016 · ISSN 1678-4162

ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thir...

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