Effect of House Cricket ( <i>Acheta domesticus</i> ) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations
Hyun‐Wook Kim(Gyeongnam National University of Science and Technology), Yuan H. Brad Kim(Purdue University West Lafayette), Yongjae Lee(Texas A&M University System), Derico Setyabrata(Purdue University West Lafayette), Owen G. Jones(Purdue University West Lafayette)
Cited by 112
Related Papers
American Meat Science Association Guidelines for Meat Color Measurement
|Meat and Muscle Biology|2022|270
Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins
|Meat Science|2015|255
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
|Animal Production Science|2014|237
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
|Innovative Food Science & Emerging Technologies|2016|235