Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type
sausages. The addition of PSFM increased the moisture and protein content in the sausage …

The objectives of this study were to examine the thermal, water-binding and viscoelastic
properties of mixed protein systems containing purified myofibrils from porcine …

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous
Fermented Foods Fermented foods and beverages span a range of root crops, cereals …

Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight
frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 …

The changes undergone during processing and the final quality of fermented meat products
are greatly influenced by the characteristics and composition of the ingredients used in their …

It is a challenge for producers to looking for excellent filler to satisfy the required qualities of
high grade meat products such as Harbin red sausage in China. Four collagen superfine …

Meat-derived protein ingredients are a group of high-protein ingredients derived primarily
from meat animal by-products and sometimes from meat itself (Table 7.1). In order to …

The objective of this study was to evaluate the effect of skin on the textural properties of semi-
dried jerky produced with different acid treatments. Jerky was prepared with no skin (control) …

The present work investigated the quality of reduced-fat Vienna sausages containing a
mixture of hydrolysed collagen and Man-sao powder (HCMSM). Six treatments of Vienna …

The effects of incorporating varying levels of minced pork and rind on physico-chemical and
sensory quality of Nham were studied. An increase in cooked pork rind resulted in higher …