Utilization of restructuring technology in the production of meat products: A review;La utilización de tecnología reestructurante en la producción de productos de carne: Una revisión

CYTA - Journal of Food

Volumn 7, Issue 2, 2009, Pages 153-162

  Sun, X D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Bind strength; Meat products; Restructuring; Texture

Indexed keywords

BIND STRENGTH; CARRAGEENANS; FAT CONTENTS; FIBER ALIGNMENT; HIGH PRESSURE TREATMENTS; LOW QUALITIES; MEAT PRODUCTION; MEAT PRODUCTS; MIXING TIME; MYOFIBRILLAR PROTEINS; PROTEIN BINDING; RESTRUCTURING; SOY PROTEIN; TRANSGLUTAMINASES;

BIOCHEMISTRY; GRINDING (COMMINUTION); MEATS; PROTEINS; TEXTURES;

THERMAL PROCESSING (FOODS);

GLYCINE MAX;

EID: 77956833621     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903010193     Document Type: Article

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