Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology

LWT

Volumn 50, Issue 1, 2013, Pages 326-330

  Kim, Gap Don ^a   Jung, Tae Chul ^a   Jung, Eun Young ^a   Jeong, Jin Yeon ^a   Yang, Han Sul ^a   Joo, Seon Tea ^a  

^a Gyeongsang National University   (South Korea)

Author keywords

Meat paper; Meat product; Optimization; Response surface methodology

Indexed keywords

CUTTING; MEATS; MUSCLE; OPTIMIZATION; PAPER; SURFACE PROPERTIES;

DRYING TEMPERATURE; MEAT PAPERS; MEAT PRODUCTS; OPTIMAL CONDITIONS; PROCESSING CONDITION; RESPONSE SURFACE METHODOLOGY; SAMPLE CUTTING; SEMIMEMBRANOSUS MUSCLES;

DRYING;

CUTTING; DEHYDRATION; DRYING; MEAT; OPTIMIZATION; PAPER; SURFACE PROPERTIES;

EID: 84866428489     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.005     Document Type: Article

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