Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
This study aimed to evaluate the effects of banana peel albedo powder (BPAP) on the physicochemical and microstructural properties of beef meat emulsions. The emulsions were formulated with BPAP added at levels of 0% (control), 0.5%, 1.0%, and 1.5% of the weight of the raw beef used. Due to the form...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Enhancing-Beef-Meat-Emulsion-The-Role-of-Banana-Peel-Albedo-Powder,204727,0,2.html |
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