Restructured beef with different proportions of walnut as affected by meat particle size

European Food Research and Technology

Volumn 218, Issue 3, 2004, Pages 230-236

  Cofrades, Susana ^a   Serrano, Asunción ^a   Ayo, Josune ^a   Solas, Maria T ^b   Carballo, José ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Colour; Meat particle size; Microstructure; Restructured meat; Sensory properties; Texture; Walnut

Indexed keywords

CARDIOVASCULAR SYSTEM; COLOR; DISEASES; EXTRACTION; FATTY ACIDS; HEAT TREATMENT; OXIDATION; PROTEINS; REFORMING REACTIONS; RISK MANAGEMENT; TEXTURES;

KRAMER SHEAR FORCES (KSF); LOW-DENSITY LIPOPROTEINS (LDL); MONOUNSATURATED FATTY ACIDS; RESTRUCTURED MEAT; SENSORY PROPERTIES; TEXTURE ANALYSIS; WALNUT;

MEATS;

JUGLANS;

EID: 12344283888     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-003-0808-y     Document Type: Article

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