Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters.

Kawata, Kentaro; Giotto, Francine M; de Mello, Amilton S; Kingery, Thomas; Silva, Luiz H P.

Afiliação

Kawata K; Carol Martin Gatton Academy of Mathematics and Science, Western Kentucky University, Bowling Green, KY 42101, USA.
Giotto FM; Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA.
de Mello AS; Department of Animal and Range Sciences, New Mexico State University, Las Cruces, NM 88003, USA.
Kingery T; Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA.
Silva LHP; Department of Agriculture and Food Science, Western Kentucky University, Bowling Green, KY 42101, USA.

Foods ; 12(20)2023 Oct 14.

Article em En | MEDLINE | ID: mdl-37893668