Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Youssef, M K ^a   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Beef fat; Canola oil; Emulsion stability; Frankfurters; Meat; Palm oil

Indexed keywords

CANOLA OIL; FAT; MONOUNSATURATED FATTY ACID; PALM OIL; PROTEIN; VEGETABLE OIL;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; EMULSION; FOOD HANDLING; MEAT; PROTEIN INTAKE; SKELETAL MUSCLE; ULTRASTRUCTURE;

ANIMALS; CATTLE; COOKERY; DIETARY PROTEINS; EMULSIONS; FATS; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; MEAT PRODUCTS; MUSCLE, SKELETAL; PLANT OILS; PROTEINS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; ELAEIS;

EID: 77953881718     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01475.x     Document Type: Article

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