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QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON
Author(s) -
BALIGA B. R.,
MADAIAH N.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00937.x
Subject(s) - emulsion , food science , composite number , chemistry , materials science , composite material , biochemistry
SUMMARY— N.P.N., sarcoplasmic, fibrillar and stroma protein nitrogen in different cuts of the mutton carcass have been estimated to evaluate the emulsion‐forming capacity and preparation of sausages, using a composite mutton sample obtained from a whole carcass. Sausage emulsion of good stability can be prepared with mutton from the cut, leg of mutton, when it forms 46% of the sausage mix and 43% when the mutton used is from a composite sample obtained by deboning a whole mutton carcass.