Production of Mu Yor sausage
Mu Yor sausage used in the study was prepared using the recipes of a Food Institute (2003). The ingredients were pork mince (1 kg), accord (2.4 g), salt (2 table spoons), pepper power (2.5 table spoons), tapioca flour, phosphate and crushed ice. All ingredients were put in the chopper until the meat was tender. After that, the meat was wrapped with chitosan film and boiled at temperature of 100oC for 45 min. Polypropylene film was prepared for the control sample. After cooked, it was soaked in colder water.
Production of Mu Yor sausageMu Yor sausage used in the study was prepared using the recipes of a Food Institute (2003). The ingredients were pork mince (1 kg), accord (2.4 g), salt (2 table spoons), pepper power (2.5 table spoons), tapioca flour, phosphate and crushed ice. All ingredients were put in the chopper until the meat was tender. After that, the meat was wrapped with chitosan film and boiled at temperature of 100oC for 45 min. Polypropylene film was prepared for the control sample. After cooked, it was soaked in colder water.
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