Spent lamb meat in the preparation of mortadella with different levels of pork fat/Carne de ovinos de descarte na elaboracao de mortadelas com diferentes teores de gordura suina

The aim of this study was to evaluate the potential use of spent lamb meat in the preparation of mortadella. Three formulations of mortadella were developed, using 90, 80 and 70% of lamb meat, each with 10, 20 and 30% of pork fat, respectively. The results showed that the proposed formulations met t...

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Veröffentlicht in:	Ciência rural 2012-12, Vol.42 (12), p.2288
Hauptverfasser:	Guerra, Ingrid Conceicao Dantas, Meireles, Bruno Raniere Lins de Albuquerque, Felex, Suenia Samara dos Santos, Conceicao, Maria Lucia da, de Souza, Evandro Leite, Benevides, Selene Daiha, Madruga, Marta Suely
Format:	Artikel
Sprache:	spa
Schlagworte:	Ecdysteroids Meat
Online-Zugang:	Volltext
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