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- W2275334552 abstract "This study was conducted to find out the effects of carrageenan on processing and sensory characteristics of four meat products (tapa, tocinO, skinless longganisa, and hamburger). Treatments were prepared as follows: Treatment A (pure meat), Treatment B (meat + 0.5% carrageenan), and Treatment C (meat + 0.5% carrageenan + 0.6% isolate + 5.0% Textured Soy Protein). Results revealed that the percentage cooking losses of beef tapa, hamburger and skinless longganiza showed no significant differences among treatments. For tocino, on the other hand, a significant lower cooking losses was observed in treatments with carrageenan (B and C). The percentage yield of the tapa showed no significant difference among the treatments while the tocino, hamburger and skinless longganisa, treatment C obtained significantly higher % yield. Sensory evaluation revealed no significant differences among treatments of beef tapa in all sensory parameters. For tocino, the treatments differed significantly only in flavor with pure meat having the higher scores, but B and C also had high scores. In hamburger, the pure meat sample had significantly higher scores in all attributes when compared with treatment C but significantly equal with treatment B. Skinless longganisa with carrageenan is comparable with pure meat in all sensory parameters. Production cost/kg of the meat products were lower for the products with carrageenan and extenders. The addition of carrageenan and other extenders is recommended both for sensory improvements and economic considerations" @default.
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- W2275334552 date "1999-01-01" @default.
- W2275334552 modified "2023-09-26" @default.
- W2275334552 title "Processing and sensory characteristics of meat products with carrageenan" @default.
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