Relationships between mince pH and the physicochemical and textural properties of venison model sausage from wild deer

This study examined the relationships between mince pH and the physicochemical and textural properties of venison model sausage made from wild deer. M. longissimus thoracis from wild deer (Cervus Nippon, n＝11) was ground and the pH of the mince were analyzed. NaCl (2.0% of mince weight) was added, m...

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Veröffentlicht in:	Nihon Chikusan Gakkaiho 2021/11/25, Vol.92(4), pp.471-475
Hauptverfasser:	MURAMOTO, Takayuki, INOUE, Sakumi, NAKAI, Mizuho, SUZUKI, Yuiko, KINOSHITA, Kazunari, HIRATA, Shigeki
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	Color Cooking Deformation resistance Meat pH pH effects Sausages Sodium chloride Venison venison model sausage water holding capacity
Online-Zugang:	Volltext
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