Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters-Reference-Cited by-同舟云学术

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

Published:2016-08-16 Issue:9 Volume:81 Page:C2199-C2205
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13420/fullpdf

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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