Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

LWT

Volumn 40, Issue 1, 2007, Pages 179-185

  Flores, Nancy C ^a   Boyle, Elizabeth A E ^b   Kastner, Curtis L ^c  

^a NEW MEXICO STATE UNIVERSITY   (United States)

^b Animal Sciences and Industry   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Color; Consumer; Restructured pork; Texture

Indexed keywords

COLOR; FLAVORS; FOOD PRODUCTS; PHOSPHATES; SODIUM COMPOUNDS; TEXTURES;

CONSUMER; PROXIMATE ANALYSIS; RESTRUCTURED PORK; TEXTURE PROFILE ANALYSIS;

FOOD PROCESSING;

EID: 33746595292     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.09.005     Document Type: Article

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