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Quality of sausage emulsion prepared from mutton.

Baliga, B. R. and Madaiah, N. (1970) Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35 (4). 383-85, 15 ref..

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Non-protein, sarcoplasmic, fibrillar and stroma protein N in different cuts of the mutton carcass have been estimated to evaluate the emulsion-forming capacity and preparation of sausages, using a composite mutton sample obtained from a whole carcass. Sausage emulsion of good stability can be prepared from, leg of mutton, when it forms 46% of the sausage mix and 43% when the mutton used is from a composite sample obtained by deboning a whole mutton carcass.

Item Type: Article
Uncontrolled Keywords: STABILITY-; Stability of mutton sausage emulsion; MUTTON-; SAUSAGES-; EMULSIONS-; NITROGEN-; Distribution of N in mutton sausage emulsion
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 May 2012 10:38
Last Modified: 16 May 2012 10:38
URI: http://ir.cftri.com/id/eprint/7328

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