Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs

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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...

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Bibliographic Details
Main Authors:	Omar, Umi Afiqah, Kumar, Pavan, Ab Aziz, Muhamad Faris, Sazili, Awis Qurni, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Published:	Emerald Publishing 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/119326/

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