Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.
Michaela PetrášováMartin KrálMatej PospiechPetra HalamováBohuslava TremlováMaria WalczyckaPublished in: Journal of the science of food and agriculture (2018)
All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry.