THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found st...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
1996-01-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090078 |
| Summary: | This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p |
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| ISSN: | 1300-7009 2147-5881 |