Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Meat Science

Volumn 66, Issue 2, 2004, Pages 371-381

  Schilling, M W ^a   Marriott, N G ^a   Acton, J C ^b   Anderson Cook, C ^a   Alvarado, C Z ^a   Wang, H ^a  

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

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Color; Ham; Modified food starch; PSE; Sodium caseinate; Soy protein concentrate; Water holding capacity

Indexed keywords

BONE; COLOR; COMPUTER SIMULATION; PROTEINS; STARCH;

MODIFIED FOOD STARCH (MFS);

MEATS;

EID: 0142231974     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00123-2     Document Type: Article

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