Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels-Reference-Cited by-同舟云学术

Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

Author:

Lee Hong Chul¹,Wonderly Morgan P.¹,Pokharel Siroj¹,Strasburg Gale M.²,Marks Bradley P.³,Fernando Raymond H.⁴,Kang Iksoon¹^ORCID

Affiliation:

1. Department of Animal Science California Polytechnic State University San Luis Obispo CA 93407 USA

2. Department of Food Science & Human Nutrition Michigan State University East Lansing MI 48824 USA

3. Department of Biosystems & Agricultural Engineering Michigan State University East Lansing MI 48824 USA

4. Department of Chemistry & Biochemistry California Polytechnic State University San Luis Obispo CA 93407 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference73 articles.

2. Enhancing eating quality of pork patties through pre‐rigor processing;Akwetey W.Y.;Journal of Animal Science Advances,2012

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