Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels
The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were perform...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27054 |