Impacts of biopolymer infusion on quality traits of pork sausages during storage
Objective We aimed to verify the impacts of cellulose/chitosan addition on the physicochemical properties of sausages. Methods Sausages were prepared using 3% cellulose or chitosan and compared with those without biopolymers (control). Results Sausages containing chitosan exhibited decreased pH valu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2025-07-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-24-0743.pdf |
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