Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system

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Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system

Jamnapari goat meat has the potential to be used for producing quality meat products. The present work thus aimed to evaluate the properties of Jamnapari meat emulsion. A two-level factorial design with three independent variables (23), fat (10 and 30%), sodium chloride (NaCl) (0.8 and 2.4%), and so...

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Bibliographic Details
Main Authors:	Ismail, Nur Aqilah, Bakar, Jamilah, Sazili, Awis Qurni, Mohammad Rashedi, Ismail Fitry
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96873/ http://psasir.upm.edu.my/id/eprint/96873/1/ABSTRACT.pdf

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