Effect of pretreatments and vacuum drying on instant dried pork process optimization

Meat Science

Volumn 88, Issue 3, 2011, Pages 553-558

  Laopoolkit, Pattra ^a   Suwannaporn, Prisana ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Instant meat; Pretreatments; Process optimization; Rehydration; Vacuum drying

Indexed keywords

INSTANT MEAT; PRETREATMENTS; PROCESS OPTIMIZATION; REHYDRATION; VACUUM DRYING;

DRYING; LINEAR REGRESSION; MEATS; OPTIMIZATION; PROCESS CONTROL; VACUUM; VACUUM TECHNOLOGY;

CURING;

WATER;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PIGMENTATION; PRESSURE; SCANNING ELECTRON MICROSCOPY; SHEAR STRENGTH; SKELETAL MUSCLE; STATISTICS; SWINE; TEMPERATURE; TIME; ULTRASTRUCTURE; VACUUM; VALIDATION STUDY;

ANIMALS; FOOD HANDLING; FOOD PRESERVATION; MEAT PRODUCTS; MICROSCOPY, ELECTRON, SCANNING; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRESSURE; SHEAR STRENGTH; STATISTICS AS TOPIC; SUS SCROFA; TEMPERATURE; TIME FACTORS; VACUUM; WATER;

EID: 79952818393     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.011     Document Type: Article

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