Effect of Partial Replacement of Pork with Tenebrio molitor on the Sensory and Flavor Characteristics of 3D Printed Minced Meat Products
This study investigated the effects of adding different proportions of yellow mealworm (Tenebrio molitor) pulp on the color and sensory properties of 3D-printed minced pork products. Also, the flavor characteristics of the products were analyzed using an electronic nose, an electronic tongue, and he...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-007.pdf |
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