Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: Improvement of texture and palatability

High Pressure Research

Volumn 33, Issue 2, 2013, Pages 354-361

  Kim, Yun Jung ^a,b   Nishiumi, Tadayuki ^a   Fujimura, Shinobu ^a   Ogoshi, Hiro ^c   Suzuki, Atsushi ^a,b  

^a NIIGATA UNIVERSITY   (Japan)

^b Niigata Industrial Creation Organization   (Japan)

^c JAPAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

free amino acids; high pressure; rupture stress; sensory evaluation; sodium hydrogen carbonate; water content

Indexed keywords

FREE AMINO ACIDS; HIGH PRESSURE; HYDROGEN CARBONATES; RUPTURE STRESS; SENSORY EVALUATION;

AMINO ACIDS; HIGH PRESSURE EFFECTS; SODIUM BICARBONATE; WATER CONTENT;

MEATS;

EID: 84881235939     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2013.783029     Document Type: Conference Paper

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