A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters

Meat Science

Volumn 67, Issue 2, 2004, Pages 219-229

  Allais, Irène ^a   Viaud, Christophe ^b   Pierre, Arnaud ^b   Dufour, Éric ^b  

^a CEMAGREF   (France)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Batters; Chopping control; Fluorescence spectroscopy; Frankfurters; Meat emulsion; Texture

Indexed keywords

CHOPPING CONTROL; MEAT EMULSION;

DAIRY PRODUCTS; EMULSIONS; FLUORESCENCE; MUSCLE; OILS AND FATS; PROTEINS; RAW MATERIALS; SPECTROSCOPY;

MEATS;

EID: 0346008084     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.009     Document Type: Article

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