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Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
Solubility, Water-Holding Capacity, and Specific Gravityof Different Concentrates
water-holding capacity functional specific gravity unit specific
2008/8/4
The effects of solubility and water-holding capacity on functional and unit specific gravity were evaluated in samples of fish, soybean, linseed, corn gluten, corn gluten feed, corn, barley, and dehyd...
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Water-holding capacity Drip loss Calpain Proteolysis pH
2012/8/10
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of d...