Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

OBJECTIVE: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. METHODS: Different levels o...

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Detalles Bibliográficos
Autores principales: Li, Ke, Liu, Jun-Ya, Fu, Lei, Zhao, Ying-Ying, Zhu, He, Zhang, Yan-Yan, Zhang, Hua, Bai, Yan-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322660/
https://www.ncbi.nlm.nih.gov/pubmed/31480140
http://dx.doi.org/10.5713/ajas.19.0215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322660/
https://www.ncbi.nlm.nih.gov/pubmed/31480140
http://dx.doi.org/10.5713/ajas.19.0215

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