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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Bibliografiska uppgifter
I publikationen:Ciência Rural
Huvudupphovsmän: Rosa Cristina Prestes, Eliana Beleski Borba Carneiro, Ivo Mottin Demiate
Materialtyp: Artigo
Språk:Inglês
Publicerad: Universidade Federal de Santa Maria 2012
Ämnen:
Agrociencias
non
texture
factorial design
meat ingredients
Länkar:https://www.redalyc.org/articulo.oa?id=33122921019
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