Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour
Growing interest in sustainable food production has led to the exploration of fruit and vegetable by-products as functional ingredients in meat products. This study investigates the effects of papaya peel flour on the texture, water activity (Aw), emulsion stability, and microstructure of beef saus...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2025-03-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/781 |
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