Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
Purpose: This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs. Design/methodology/approach: Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 4...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Emerald Publishing
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119326/ |