Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

Meat Science

Volumn 98, Issue 2, 2014, Pages 171-177

  Kang, Zhuang Li ^a   Wang, Peng ^b   Xu, Xing Lian ^b   Zhu, Chao Zhi ^b   Li, Ke ^b   Zhou, Guang Hong ^b  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beating; Cooking yield; Frankfurter; Raman spectroscopy; Salt

Indexed keywords

AMINO ACIDS; HARDNESS; PULP BEATING; SALTS; SPECTROSCOPIC ANALYSIS;

BENDING VIBRATIONS; COOKING YIELD; FRANKFURTER; RAMAN SPECTROSCOPIC STUDY; SALT CONCENTRATION; SECONDARY STRUCTURES; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS;

RAMAN SPECTROSCOPY;

INORGANIC SALT; PROTEIN INTAKE; TRYPTOPHAN; TYROSINE;

ANALYSIS; ANIMAL; COLOR; FOOD HANDLING; MEAT; PHYSICAL CHEMISTRY; PIG; PROCEDURES; PROTEIN INTAKE; PROTEIN SECONDARY STRUCTURE; RAMAN SPECTROMETRY;

ANIMALS; COLOR; DIETARY PROTEINS; FOOD HANDLING; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PROTEIN STRUCTURE, SECONDARY; SALTS; SPECTRUM ANALYSIS, RAMAN; SWINE; TRYPTOPHAN; TYROSINE;

EID: 84902956565     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.025     Document Type: Article

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