Physicochemical, Nutritional, and Structural Characterization of a Novel Meat-Based Hummus

The objective was to characterize physicochemical, nutritional, and structural properties of a novel meat-based hummus. This product was created by substituting 50% of chickpea paste with mutton. The meat-based hummus contained 0.4% sodium acid sulfate as an antimicrobial agent. The pH values of traditional hummus were greater than those of the meat-based hummus. There was no significant difference in day 0 total plate count between plant- and meat-based hummus; however, the total plate count...