Application of pork fat diacylglycerols in meat emulsions

Meat Science

Volumn 87, Issue 3, 2011, Pages 202-205

  Miklos, Rikke ^a   Xu, Xuebing ^b   Lametsch, René ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

Author keywords

Diacylglycerols (DAGs); Emulsions; Fat binding; Lard; Meat products; Texture; Water binding

Indexed keywords

DIACYLGLYCEROLS (DAGS); FAT BINDING; LARD; MEAT PRODUCTS; WATER BINDING;

BINDING ENERGY; CHEMICAL MODIFICATION; CHEMICAL PROPERTIES; GLYCEROL; MEATS; TEXTURES;

EMULSIONS;

DIACYLGLYCEROL; LARD; NOVOZYME 435; TRIACYLGLYCEROL LIPASE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FAT INTAKE; FOOD HANDLING; HARDNESS; HEAT; ISOLATION AND PURIFICATION; MEAT; MECHANICS; METABOLISM; PHYSICAL CHEMISTRY; QUALITY CONTROL; SWINE; YOUNG MODULUS;

ANIMALS; DIETARY FATS; DIGLYCERIDES; ELASTIC MODULUS; EMULSIONS; FOOD HANDLING; HARDNESS; HOT TEMPERATURE; LIPASE; MEAT PRODUCTS; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SUS SCROFA; WATER;

EID: 78649972047     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.10.010     Document Type: Article

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