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Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

Meat Science · 1997 · Vol. 45(3) · pp. 273–281

E. B. Hughes✉(Teagasc - The Irish Agriculture and Food Development Authority)Susana Cofrades(Consejo Superior de Investigaciones Científicas)D.J. Troy(Teagasc - The Irish Agriculture and Food Development Authority)

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Meat and Animal Product Quality Food Industry and Aquatic Biology Food and Agricultural SciencesCarrageenanFood scienceFlavourChemistryEmulsionFat substituteDietary fibreIngredientWater holding capacityBiochemistry

Citations

399

FWCI

7.04

field-weighted impact

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98%

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Advances in ingredient and processing systems for meat and meat products

Meat Science · 2010 · 431 citations

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