PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll

A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like + 1.5% collagen, 100% PSE-like + 0.30% κ-/ ι-carrageenan, 100% PSE-like + 1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of mea...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2005-02, Vol.69 (2), p.319-324
Hauptverfasser:	Daigle, S.P., Schilling, M.W., Marriott, N.G., Wang, H., Barbeau, W.E., Williams, R.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	binding capacity Biological and medical sciences breast muscle Carrageenan Chunked and formed collagen color Consumer acceptability consumer acceptance cooking quality food acceptability Food industries Fundamental and applied biological sciences. Psychology luncheon meats Meat and meat product industries pale soft exudative meat plant protein concentrates Protein bind PSE-like sensory evaluation smell soy protein Soy protein concentrate texture Turkey collagen turkey meat water content Water holding capacity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!