Effect of high pressure treatments combined with various levels of κ-carrageenan on cold-set binding in restructured pork

International Journal of Food Science and Technology

Volumn 43, Issue 8, 2008, Pages 1484-1491

  Hong, Geun Pyo ^a   Min, Sang Gi ^a   Ko, Se Hee ^a   Choi, Mi Jung ^a  

^a Konkuk University   (South Korea)

Author keywords

carrageenan; Binding properties; Cold set; High pressure; Restructured meat

Indexed keywords

EID: 47649092842     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01718.x     Document Type: Article

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