Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep.
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DOI: 10.1016/j.meatsci.2019.05.031
Abstract: This study involved coating of ostrich meat pieces (30 × 30 × 20 mm) with tragacanth gum (0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt solution (5, 15, and 27%) with the… read more here.
Keywords: osmotic treatment; solid gain; water; gain ... See more keywords