Thermal gelation of meat batters as a function of type and level of fat and protein content

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 202, Issue 3, 1996, Pages 211-214

  Barreto, Giovana ^a   Carballo, José ^a   Fernández Martín, Fernando ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Low fat; Meat batters; Rheology; Thermal gelation

Indexed keywords

LIPID; PROTEIN;

ANIMAL; ARTICLE; COOKING; GEL; HEAT; MEAT; SKELETAL MUSCLE; SWINE;

ANIMALS; COOKERY; GELS; HEAT; LIPIDS; MEAT; MUSCLE, SKELETAL; PROTEINS; SWINE;

EID: 0030091625     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01263542     Document Type: Article

References (25)

1. Sofos JN, Allen CE (1977) J Food Sci 42: 875-878
2. Hand LW, Hollingsworth CA, Mandingo RW (1987) J Food Sci 52: 1149-1151
3. Lee CM (1987) J Food Sci 52: 896-900
4. Claus JR, Hunt MC, Kastner CL (1989) J Muscle Food 1: 1-21
5. Cavestany M, Jiménez Colmenero F, Solas MT, Carballo J (1994) Meat Sci 38: 27-37
6. Jiménez Colmenero F, Barreto G, Mota N, Carballo J (1995) Lebensm Wiss Technol 28: 481-487
7. Baker RC, Darfler J, Vadhera DV (1969) Food Technol 23: 808-811
8. Singh Y, Blaisdell JL, Herum FL, Stevens K, Cahill V (1985) J Texture Stud 16: 169-177
9. Martin JW, Rogers RW (1993) J Food Sci 58: 59-61
10. Bloukas JG, Paneras ED (1993) J Food Sci 58: 705-709
11. Townsend WE, Ackerman SA, Witnauer LP, Palm WE, Swift CE (1971) J Food Sci 36: 261-265
12. Whiting RC (1988) Food Technol 42: 104-114, 220
13. Park J, Rhee KS, Keeton JT, Rhee KC (1989) J Food Sci 54: 500-504
14. Bater B, Maurer AJ (1991) Poultry Sci 70: 1424-1429
15. Montejano JG, Hamann DD, Lanier TC (1984) J Food Sci 49: 1496-1505
16. Jiménez Colmenero F, Cavestany M, Carballo J (1993) J Sci Food Agric 62: 267-272
17. Ackerman SA, Swift CE, Carroll RJ, Townsend WE (1971) J Food Sci 36: 266-269
18. Hermannson AM (1982) J Food Sci 47: 1965-1972
19. Carballo J, Cavestany M, Jiménez Colmenero F (1992) J Sci Food Agric 59: 117-122
20. Wilson NRP (1981) Meat and meat Products. Factors affecting quality control. Applied Science, London
21. Foegeding EA, Ramsey SR (1987) J Food Sci 52: 549-553
22. Carballo J, Solas MT, Jiménez Colmenero F (1993) Z Lebensm Unters Forsch 197: 109-113
23. Barbut S (1994) Protein gel ultrastructure and functionality. In: Hettiarachchy NS, Ziegler GR (eds) Protein functionality in food system. Dekker, New York, pp 383-433
24. Rizvi SSH (1981) Food Technol 35: 238-243
25. Payne NN, Rizvi SSH (1988) J Food Sci 53: 70-73, 87