The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork

Meat Science

Volumn 55, Issue 4, 2000, Pages 451-462

  Torley, Peter J ^a,b   D'Arcy, Bruce R ^a   Trout, Graham R ^c  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b CSIRO   (Australia)

^c GRIFFITH UNIVERSITY   (Australia)

Author keywords

Fibre optic probe; Polyphosphate chain length; Salt; Texture; Water holding capacity

Indexed keywords

EID: 0034397775     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00004-8     Document Type: Article

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