Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality bra...

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Bibliographic Details
Main Author: Teixeira, Alfredo (author)
Other Authors: Ferreira, Iasmin da Silva (author), Pereira, Etelvina (author), Vasconcelos, Lia Inês Machado (author), Leite, Ana (author), Rodrigues, Sandra (author)
Format: article
Language:eng
Published: 2018
Subjects:
Burger
Fatty acids
Goat meat
Oleogel
Olive oil
Pork fat
Sensory
Online Access:http://hdl.handle.net/10198/24305
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24305

Internet

http://hdl.handle.net/10198/24305

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