Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

Meat Science

Volumn 96, Issue 1, 2014, Pages 147-152

  Kang, Zhuang Li ^a   Zou, Yu Feng ^a   Xu, Xing Lian ^a   Zhu, Chao Zhi ^a   Wang, Peng ^a   Zhou, Guang Hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beating; Chopping; Kung wan; Physicochemical properties; Raman spectroscopy

Indexed keywords

BEATING PROCESS; CHOPPING; COOKING YIELD; KUNG-WAN; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PROCESSING METHOD; SECONDARY STRUCTURES;

MESH NETWORKING; PROTEINS; PULP BEATING; RAMAN SPECTROSCOPY;

TEXTURES;

INORGANIC SALT;

ANIMAL; ARTICLE; BEATING; CHOPPING; COLOR; COOKING; FOOD HANDLING; KUNG-WAN; MEAT; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL PROPERTIES; PROTEIN INTAKE; RAMAN SPECTROMETRY; SCANNING ELECTRON MICROSCOPY; SWINE;

BEATING; CHOPPING; KUNG-WAN; PHYSICOCHEMICAL PROPERTIES; RAMAN SPECTROSCOPY;

ANIMALS; COLOR; COOKING; DIETARY PROTEINS; FOOD HANDLING; MEAT PRODUCTS; MICROSCOPY, ELECTRON, SCANNING; PHYSICOCHEMICAL PHENOMENA; SALTS; SWINE;

EID: 84880970459     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.019     Document Type: Article

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