Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute

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Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute

Incorporating plant-based ingredients as meat substitutes can be a strategy to reformulate healthier and more environmentally sustainable meat products. However, meat species variations could lead to different physicochemical and sensory characteristics of the final products. This study aimed to eva...

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Bibliographic Details
Main Authors:	Mohammad Rashedi, Ismail Fitry, Ming, Fu, Basri, Nursyazwina, Ishamri, Ismail
Format:	Article
Language:	English
Published:	Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/117336/ http://psasir.upm.edu.my/id/eprint/117336/1/117336.pdf

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