Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters-Reference-Cited by-同舟云学术

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Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters

Published:1989-01 Issue:3 Volume:26 Page:177-191
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barbut S.,Mittal G.S.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Official Methods of Analysis;AOAC,1980

2. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.

3. Functionality of muscle proteins in gelation mechanisms of structured meat products

4. Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts

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3. Stainless Steel, the Forgotten Contributor to Healthy Food Processing: How Engineers Can Help Improve Snack and Convenience Foods;Cereal Foods World;2018

4. Biochemical Variations in Salt Soluble Fractions of Ultrasonicated Actomyosin Isolated from Broiler Breast-Muscle;International Journal of Food Properties;2016-06-16

5. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate;Journal of Texture Studies;2015-12-13

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