Influence of Sodium Tripolyphosphate (stp) treatment and cooking time on cook losses and textural properties of red meats

Journal of Food Process Engineering

Volumn 30, Issue 6, 2007, Pages 685-700

  Erdogdu, S Belgin ^a   Erdogdu, Ferruh ^a   Ekiz, H Ibrahim ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

DENATURATION; FOOD ADDITIVES; HEAT TREATMENT; OPTIMIZATION; PROTEINS; SODIUM COMPOUNDS;

SODIUM TRIPOLYPHOSPHATE; TEXTURE ANALYZER; WATER-HOLDING CAPACITY;

MEATS;

EID: 36248974303     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00139.x     Document Type: Article

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