Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

Meat Science

Volumn 65, Issue 1, 2003, Pages 547-553

  Schilling, M W ^a   Mink, L E ^b   Gochenour, P S ^c   Marriott, N G ^a   Alvarado, C Z ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c AUBURN UNIVERSITY   (United States)

Author keywords

Functionality; Ham; Pork collagen; PSE

Indexed keywords

COLLAGEN; FOOD PROCESSING; MOISTURE; QUALITY ASSURANCE;

BONELESS CURED PORK; PORK COLLAGEN; PROTEIN FUNCTIONALITY;

MEATS;

EID: 0037904760     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00247-4     Document Type: Article

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