Restructured meat products quality of turkey meat

This research was done to analyze the protein and cholesterol contents, tenderness, hedonic quality of turkey nuggets as well as to analyze the protein and fat contents, pH, total lactic acid bacteria of turkey salami (fermented sausage). Turkey (Meleagris gallopavo) nugget was made of turkey meat,...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Dwiloka, Bambang, Setiani, Bhakti Etza, Pramono, Yoyok Budi, Al-Baarri, Ahmad Nimatullah, Rusdiansyah, Robby, Mustofa, Anindyajati, Melania Putri, Tomya, Stella Putri, Rudison, Samuel
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Acids Animal fat Bacteria Carcasses Cholesterol Design of experiments Distillation Lactic acid Meat Proteins Sodium triphosphate Spices Tapioca Thigh Turkeys
Online-Zugang:	Volltext
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