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Effect of freezing/thawing process on salting kinetics and thermal properties of beef
In this study, changes in water activity (aw) values and moisture and salt contents of fresh or frozen/thawed beef samples were detected during the salting process. The salt diffusion coefficients (Deff) in meat samples were calculated, and changes in thermal properties of meat proteins were identif...
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| 第一著者: | |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Taylor & Francis Group
2017-07-01
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| シリーズ: | CyTA - Journal of Food |
| 主題: | |
| オンライン･アクセス: | http://dx.doi.org/10.1080/19476337.2017.1287776 |
| タグ: |
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