Physical, chemical and sensory characterization of the thai-crispy pork rind 'Kaeb Moo'

• Main Authors: Sriwattana,S., Utama-ang,N., Thakeow,P., Senapa,J., Phimolsiripol,Y., Surawang,S., Pongsirikul,I., Angeli,S.
• Format: Article
• Published: Chiang Mai University 2015
• Subjects: Multidisciplinary
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872256804&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39209
• Institution: Chiang Mai University

Crispy pork rind, called Kaeb Moo in Thai, is a typical and very popular food in the northern region of Thailand. It is made from deep frying pork skin, previously cut in slices. There are basically two different types of Kaeb Moo, the first one consisting only of the skin layer and the second one w...