Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

• Published in: Food science of animal resources Vol. 41; no. 3; pp. 440 - 451
• Main Authors: Lee, Jeong-Ah, Kim, Hack-Youn
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Food Science of Animal Resources 01.05.2021; 한국축산식품학회
• Subjects: 축산학; physicochemical properties; pork; sausages; Hanwoo crust

This study aimed to investigate the effects of crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied in...