Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128751
Abstract: This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5,… read more here.
Keywords: emulsification; ultrasound emulsification; properties pork; effects ultrasound ... See more keywords
The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)
Sign Up to like & getrecommendations! Published in 2019 at "Acta Periodica Technologica"
DOI: 10.2298/apt1950228s
Abstract: The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are… read more here.
Keywords: pork meat; properties pork; meat; rate ... See more keywords