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- Saengphol, Ekkarach, et al. Show all 2 Author
- Agriculture and natural resources 2018 v.52 no.4 pp. 382-387
- Ocimum americanum; backfat; breast meat; chicken meat; fat replacers; gels; ingredients; models; mucilages; pork; protein content; sensation; sensory properties; texture
- ... The effect of chicken breast meat source and main ingredients (salt, pork back fat (BF) and hoary basil mucilage (HBM)) on sensory perception and quality characteristic of meat products was investigated. Three different meat sources were selected and assigned as Brand A, B and C. Brand C had highest protein content (26.38%) and extracted salt soluble protein content (7.54%), which indicated the nu ...