Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts

Journal of Food Science

Volumn 53, Issue 5, 1988, Pages 1296-1299

  BARBUT, S ^a,b   MITTAL, G S ^a,b  

^a Dept of Animal and Poultry Science ^*  (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985216695     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb09261.x     Document Type: Article

References (28)

1. A differential scanning calorimetric study of beef muscle as affected by various chloride salts
2. Effects of partial sodium chloride replacement with other chloride salts on the physical and sensory properties of turkey frankfurters
3. Rheological properties of comminuted‐meat batters and the relationship to constituent interactions
4. Emulsion rheology
5. Differential scanning calorimetry can determine kinetics of thermal denaturation of beef muscle proteins
6. Advances in sausages meat rheology
7. Methods for measurement of rheological changes during thermally induced gelation of proteins
8. Changes in hydration, solubility and protein changes of muscle protein during heating of meat
9. Zur rheologie des fleisches 1. messung der fleisseigen shaften von muskel homogenaten mit dem rotation suiskosimeter
10. Zur rheologie des fleisches 2. das fleissverhalten von modell braten und seine beziehung zum wassen ‐ bindugsver mogen des fleisches
11. Effects of chloride salts on physical, chemical and sensory properties of frankfurters
12. Structural and other aspects of meat tenderness
13. Salt as a preservative for foods
14. Reduced sodium usage in poultry muscle foods
15. Non‐Newtonian technology
16. Thermally induced gelation of selected comminuted muscle systems‐Rheological changing during processing; Final strengths and microstructure
17. Rheological and stability transitions in meat batters containing soy protein concentrate and vital wheat gluten
18. Rheological properties of comminuted meat systems
19. Changes in physical properties of meat batters during heating
20. Physiological role of dietary sodium in human health and implications of sodium reduction in muscle foods
21. Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability
22. Reducing the sodium content of processed meats
23. Relationship between composition, stability and rheological properties of raw comminuted meat batters
24. Differential scanning calorimeter studies of muscle and its constituent proteins
25. Rigidity and Viscosity changes of croaker actomyosin during thermal gelation