Simple and Inexpensive Method for the Reliable Determination of Additions of Soybean Proteins in Heat-Processed Meat Products: An Alternative to the AOAC Official Method-Reference-Cited by-同舟云学术

Simple and Inexpensive Method for the Reliable Determination of Additions of Soybean Proteins in Heat-Processed Meat Products: An Alternative to the AOAC Official Method

Published:2004-12-29 Issue:2 Volume:53 Page:220-226
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Castro-Rubio Florentina¹,García M Concepción¹,Rodríguez Roberto¹,Marina M Luisa¹

Affiliation:

1. Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, 28871 Alcalá de Henares, Madrid, Spain, and Campofrío Alimentación S. A., Pol. Ind. Gamonal-Villímar, C/La Bureba, s/n. 09007 Burgos, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049557e

Reference19 articles.

1. Pearson, A. M.; Gillett, T. A.Processed Meats; Champman & Hall: New York, 1996; pp 210−241.

2. Analysis of Soyabean Proteins in Meat Products: A Review

3. Production and Processing of Healthy Meat, Poultry and Fish Products

4. Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages

5. Low-fat meat products—technological problems with processing

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