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MASO-INTERNATIONAL

skin emulsion

The effect of the addition of skin emulsion to the quality of cooked meat products

Authors: Veronika Ovísková and Ludmila Prokůpková
Keywords: collagen, colour, consistency, ham, liver pâté, skin emulsion

The consistency of meat products is an important qualitative feature. Additives that are not always acceptable to consumers are often used to alter consistency, for which reason the possible application of animal protein in the form of skin emulsion (SE) was tested. Two cooked meat products were used to test the application of skin (collagen) … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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