The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems

Author:

Vasquez Mejia Sandra M.,Shaheen Aysha,Zhou Ziyu,McNeill Dayna,Bohrer Benjamin M.

Funder

Global Affairs Canada International Scholarships Program

Government of Canada

National Sciences and Engineering Research Council of Canada (NSERC) – Discovery Grants Program

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters;Álvarez;Meat Science,2013

2. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach;Amini Sarteshnizi;LWT - Food Science and Technology,2015

3. Meat color measurement guidelines;AMSA,2012

4. Official methods of analysis. Method 950.46. Moisture in meat;AOAC,2016

5. Official methods of analysis. Method 991.36. Fat (crude) in meat and meat products;AOAC,2016

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