The {effect|impact} of adding eggshell membrane to emulsified meat models with {reduced|decreased|lowered} salt {in terms of|when it comes to|with regards to} structure, water-holding, and texture
This study was {conducted|performed|carried out} to evaluate the {effect|impact} of adding eggshell membrane (ESM), a by-product {of the|from the|in the|on the|with the|of your} chicken egg processing {industry|business|market|sector}, to emulsified meat…