Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT

Volumn 50, Issue 2, 2013, Pages 408-413

  Bess, K N ^a   Boler, D D ^a,c   Tavarez M A ^a   Johnson, H K ^b   McKeith, F K ^a   Killefer, J ^a,d   Dilger, A C ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b H Kenneth Johnson and Associates   (United States)

^c OHIO STATE UNIVERSITY   (United States)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Lipid oxidation; Pork; Salt; Sensory

Indexed keywords

DIGITAL STORAGE; FOOD STORAGE; OXIDATION; PROTEINS; SALTS; TEXTURES;

BREAK STRENGTHS; LIPID OXIDATION; MEAT PROTEINS; PORK; PROTEIN EXTRACTION; SALT-SOLUBLE PROTEINS; SENSORY; SENSORY CHARACTERISTICS;

MEATS;

EID: 84867855884     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.004     Document Type: Article

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