Work

Nutritional enhancement of meat products with dietary fibres

Year: 2004

Type: other

Abstract: Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea.

Source: Arrow@dit (Dublin Institute of Technology)

Authors: Ciara McDonagh, D.J. Troy, Eoin Desmond, Helen McDermott

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: green

OpenAlex ID: W78349151

Cites: 12

Cited by: 6

Related to: 10