Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

Author:

Barbut S.1,Youssef M. K.1

Affiliation:

1. Food Science Dept; Univ. of Guelph; Guelph ON N1G 2W1 Canada

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Reference49 articles.

1. Effect of heat processing on extractability of salt-soluble protein tissue binding strength and cooking loss in poultry meat loaves;Acton;J Food Sci,1972

2. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters;Álvarez;LWT - Food Sci Technol,2011

3. AMSA 2012 AMSA meat color measurement guidelines http://www.meatscience.org/docs/default-source/publications-resources/Hot-Topics/download-the-ebook-format-pdf-of-the-meat-color-measurement-guidelines.pdf?sfvrsn=0

4. Anonymous 2015 Fat and oil melt point temperatures http://www.veganbaking.net/articles/tools/fat-and-oil-melt-point-temperatures

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