Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species

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Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species

The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken-MCP, beef-MBP, mutton-MMP and buffalo-MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroo...

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Bibliographic Details
Main Authors:	Abdul Wahab, Nurdamia Qaisara, Pangestika, Leonie Margaretha Widya, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Language:	English
Published:	Oxford University Press 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/114323/ http://psasir.upm.edu.my/id/eprint/114323/1/114323.pdf

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