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Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks
In the present study, effect of meat chunk size (2–3 and 4–5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2–3 cm compared to blocks prepared from chunk si...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4062702/ https://ncbi.nlm.nih.gov/pubmed/24966431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0644-9 |
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