Factors influencing meat emulsion properties and product texture: A review
D Santhi, A Kalaikannan… - Critical reviews in food …, 2017 - Taylor & Francis
Emulsion-based meat products play an important role in modern meat industry. Though
meat batters have been prepared traditionally since long back in the history, the scientific …
meat batters have been prepared traditionally since long back in the history, the scientific …
An overview of factors affecting the quality of beef meatballs: Processing and preservation
X Meng, D Wu, Z Zhang, H Wang, P Wu… - Food Science & …, 2022 - Wiley Online Library
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor,
making it a preferred choice for most consumers. However, the quality of BM is easily …
making it a preferred choice for most consumers. However, the quality of BM is easily …
Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4±1 C)
YP Gadekar, BD Sharma, AK Shinde, AK Verma… - Small Ruminant …, 2014 - Elsevier
The study aimed at evaluating the effect of natural antioxidants viz. sodium ascorbate (500
ppm) and alpha tocopherol acetate (10 ppm) on physico-chemical, sensory and …
ppm) and alpha tocopherol acetate (10 ppm) on physico-chemical, sensory and …
[HTML][HTML] Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
DJ Shin, DG Yim, JA Kwon, SS Kim, HJ Lee, C Jo - Poultry Science, 2022 - Elsevier
This study aimed to optimize the emulsification of olive oil in chicken sausage production at
varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83° C). Pork …
varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83° C). Pork …
Effect of microwave cooking on the microstructure and quality of meat in goat and lamb
MS Yarmand, A Homayouni - Food Chemistry, 2009 - Elsevier
Fat cell distribution in the structure of semimembranosus muscle of goat and lamb was
studied. The effect of various heating methods including conventional, domestic and …
studied. The effect of various heating methods including conventional, domestic and …
Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch
S Banon, P Díaz, G Nieto, M Castillo, D Alvarez - Meat Science, 2008 - Elsevier
Practices to control the processing of finely comminuted meat products are proposed. The
objective was to test the practical value of both temperature and light reflection …
objective was to test the practical value of both temperature and light reflection …
[HTML][HTML] Effects of mechanically deboned chicken meat (MDCM) and collagen on the quality characteristics of semi-dried chicken jerky
DH Song, JH Choi, YS Choi, HW Kim… - Korean journal for …, 2014 - ncbi.nlm.nih.gov
This study was conducted to determine the effects of using mechanically deboned chicken
meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In …
meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In …