Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04947-9
Abstract: Meat processing generates significant amounts of by-products such as trimmings that require further valorization. In this study, pork trimmings were transformed with proteases to protein hydrolysates that may find applications as nutritional and/or flavouring ingredients.… read more here.
Keywords: methodology; response surface; pork trimmings; surface methodology ... See more keywords
Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings
Sign Up to like & getrecommendations! Published in 2017 at "Czech Journal of Food Sciences"
DOI: 10.17221/137/2016-cjfs
Abstract: Dasiewicz K., Chmiel M., Słowiński M. (2017): Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings. Czech J. Food Sci., 35: 208–213. The purpose of research was to determine a… read more here.
Keywords: comparison innovative; content; pork trimmings; fat content ... See more keywords