Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

Fatemeh Malekian; Margarita Khachaturyan; Sebhatu Gebrelul; James Henson

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Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

机译：用山羊和牛肉肉类不同组合的香肠营养特征和消费者可接受性

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Background: Obesity and cardiovascular heart diseases are growing problems in the United States. ?This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products.

机译：背景：肥胖和心血管心脏病在美国越来越大。？这部分是由于猪肉和牛肉等原发性红肉的消耗。山羊肉有可能取代这些传统的肉类。米糠是一种丰富的抗氧化剂来源，如维生素E，可用于肉类和肉类产品中的粘合剂。

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《Functional Foods In Health And Disease》 |2016年第1期|共17页
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Fatemeh Malekian; Margarita Khachaturyan; Sebhatu Gebrelul; James Henson;
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机译：用山羊和牛肉肉类不同组合的香肠营养特征和消费者可接受性

Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

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