Effect of bamboo salt on the physicochemical properties of meat emulsion systems

Meat Science

Volumn 86, Issue 4, 2010, Pages 960-965

  Kim, Hack Youn ^a   Lee, Eui Soo ^b   Jeong, Jong Youn ^c   Choi, Ji Hun ^d   Choi, Yun Sang ^d   Han, Doo Jeong ^a   Lee, Mi Ai ^a   Kim, Si Young ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b R and D Center   (South Korea)

^c MICHIGAN STATE UNIVERSITY   (United States)

^d Research Institute for Meat Science and Culture   (South Korea)

Author keywords

Bamboo salts; Emulsion system; Meat batter; Water holding capacity

Indexed keywords

APPARENT VISCOSITY; COOKING TEMPERATURES; COOKING YIELD; CORRELATION COEFFICIENT; EMULSION STABILITY; EMULSION SYSTEM; EMULSION SYSTEMS; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL PROPERTY; VISCOSITY VALUE; WATER HOLDING CAPACITY;

BAMBOO; EMULSIFICATION; HARDNESS; MEATS; SODIUM CHLORIDE; VISCOSITY;

EMULSIONS;

INORGANIC SALT; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; EMULSION; HUMAN; MEAT; PH; SALT INTAKE; SASA; SWINE; VISCOSITY;

ANIMALS; COOKING; EMULSIONS; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SALTS; SASA; SODIUM CHLORIDE, DIETARY; SWINE; VISCOSITY; WATER;

EID: 77956929668     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.001     Document Type: Article

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