Research on a new process of reconstituted landess goose steak

Research on a new process of reconstituted landess goose steak

The primary product currently sold from Anser cygnoides is foie gras, with limited research conducted on the processing of Anser cygnoides meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlet...

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Bibliographic Details
Main Authors: Saisai Zhang, Hanrui Wang, SiYuan Li, Junjie Zhang, Linwu Zhuang, Shengfu Li
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Reconstituted goose steak
Formula
Sensory score
Process research
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752401006X
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