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Composition and Consumer Acceptability of a Novel Extrusion-Cooked Salmon Snack

✍ Scribed by J. Kong; M.P. Dougherty; L.B. Perkins; M.E. Camire

Book ID
111405425
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
523 KB
Volume
73
Category
Article
ISSN
0022-1147

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The present study is part of a project which aims to examine the inΒ―uence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the inΒ―uence of IMF level in muscle semimembranosus (SM) on the composition of its lipid