Article

Physicochemical properties of beef Tongue as a value-added meat product

2020-05-01

Abstract excerpt

Demand for biological sources of protein is rising globally due to steady growth in the human population, rising incomes, and increased urbanization. Increasing the consumption of beef variety meats such as beef tongue is one possible solution which would provide consumers with affordable meat products as well as generate revenue for the meat industry and reduce waste in meat processing. Despite its potential as a...

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Literature Corpus work: 79d37ec8-0e57-5587-b2db-05ccbafed5ee
DOI: 10.1016/j.jfca.2020.103433

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