The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin

Meat Science

Volumn 72, Issue 3, 2006, Pages 380-386

  Hayes, J E ^a   Desmond, E M ^a   Troy, D J ^a   Buckley, D J ^b   Mehra, R ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Lactoglobulin enriched fraction; Enhanced pork; Phosphate; Sensory; Whey protein concentrate

Indexed keywords

EID: 28844458354     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.009     Document Type: Article

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