Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 405-412

  Sikes, Anita L ^a   Tobin, Aarti B ^a   Tume, Ron K ^a  

^a CSIRO   (Australia)

Author keywords

Colour; DSC; High pressure; Low salt; Meat; Muscle proteins

Indexed keywords

COLOUR; DSC; HIGH PRESSURE; LOW SALT; MUSCLE PROTEINS;

COAGULATION; COLOR; DIFFUSERS (OPTICAL); EMULSIFICATION; EMULSIONS; EXTRACTION; GELATION; HEALTH RISKS; MUSCLE; PROTEINS; SODIUM CHLORIDE; TEXTURES; THERMOANALYSIS;

MEATS;

EID: 68949181753     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.02.007     Document Type: Article

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