Water-holding and water-holding capacity of meat and methods of its determination-Reference-Cited by-同舟云学术

Water-holding and water-holding capacity of meat and methods of its determination

Published:2023-04-04 Issue:1 Volume:8 Page:62-70
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Kudryashov L. S.¹^ORCID,Kudryashova O. A.²^ORCID

Affiliation:

1. V.M. Gorbatov Federal Research Center for Food Systems

2. All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute”

Publisher

The Gorbatov's All-Russian Meat Research Institute

Subject

Food Science,Animal Science and Zoology

Reference52 articles.

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2. Offer, G., Trinik, J. (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Science, 8(4), 245–281. https://doi.org/10.1016/0309–1740(83)90013-x

3. Honikel, K. O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4), 447–457. https://doi.org/10.1016/S0309–1740(98)00034–5

4. Honikel, K.O. (1987). How to measure the water-holding capacity of meat? Recommendation of standardized methods. Chapter in a book: Evaluation and quality control of pig meat. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht, 1987. https://doi.org/10.1007/978–94–009–3301–9_11

5. Forelle, G.R., Schmidt, G.R. (1983). The use of phosphates in meat products. Mutual Meat AMSA Conference Proceedings, 1983.

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