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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Ciência Rural
Prif Awduron: Rosa Cristina Prestes, Eliana Beleski Borba Carneiro, Ivo Mottin Demiate
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Universidade Federal de Santa Maria 2012
Pynciau:
Agrociencias
non
texture
factorial design
meat ingredients
Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=33122921019
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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