Physicochemical and sensory characteristics of restructured beef steak with added walnuts

The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced ( P

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Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2003-12, Vol.65 (4), p.1391-1397
Hauptverfasser:	Jiménez Colmenero, F., Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., Carballo, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	ash content beef Biological and medical sciences color cooking losses cooking quality dimensional stability food acceptability Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects lipid content Meat and meat product industries meat processing meat products microstructure off flavors Physicochemical characteristics physicochemical properties Restructured meat Sensory properties steaks texture thawing thawing losses Walnut walnuts water binding capacity water content
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Beschreibung
Zusammenfassung:	The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced ( P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(03)00061-5