Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters-Reference-Cited by-同舟云学术

Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

Published:2018-05-22 Issue:6 Volume:83 Page:1596-1604
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Glorieux Seline¹²^ORCID,Steen Liselot¹,De Brabanter Jos³,Foubert Imogen²,Fraeye Ilse¹

Affiliation:

1. KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe); Research Group for Technology and Quality of Animal Products; Gebroeders De Smetstraat 1 B-9000 Gent Belgium

2. KU Leuven Kulak; Leuven Food Science and Nutrition Research Centre (LFoRCe); Foods & Lipids, Etienne Sabbelaan 53 B-8500 Kortrijk Belgium

3. KU Leuven; Dept. of Electrical Engineering (ESAT - STADIUS); B-3001 Leuven Belgium

Funder

Agency for Innovation & Entrepreneurship

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14182/fullpdf

Reference39 articles.

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2. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut;Álvarez;Meat Science,2012

3. Effect of fat quality on sausage processing, texture, and sensory characteristics;Baer;Meat Science,2014

4. Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters;Barbut;Journal of Food Science,2016

5. Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate;Barbut;Lebensmittel-Wissenschaft und -Technologie,1996

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