Similarly Cofrades et al. (2008) reported that the addition of dried H. elongata, U. pinnatifida and P. umbilicalis (2.5% and 5%) reduced the ‘a*’ redness values of a pork meat gel/emulsion in a concentration dependant manner
Similarly Cofrades et al. (2008)reported that the addition of dried H. elongata, U. pinnatifida andP. umbilicalis (2.5% and 5%) reduced the ‘a*’ redness values of a porkmeat gel/emulsion in a concentration dependant manner