Evaluation of textural properties of cooked beef batters
In the meat science industry the primary method used to determine the binding capabilities of a raw material is to reference the binding index created by Carpenter and Saffle (1964). This index is primarily based on the emulsification capabilities of meats and does not consider texture. As texture...
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| Format: | Others |
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DigitalCommons@CalPoly
2012
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| Online Access: | https://digitalcommons.calpoly.edu/theses/728 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1769&context=theses |