Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingre...

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Bibliografische gegevens
Gepubliceerd in:Ciência Rural
Hoofdauteurs: Rosa Cristina Prestes, Eliana Beleski Borba Carneiro, Ivo Mottin Demiate
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Universidade Federal de Santa Maria 2012
Onderwerpen:
Agrociencias
non
texture
factorial design
meat ingredients
Online toegang:https://www.redalyc.org/articulo.oa?id=33122921019
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