Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties...

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Detalles Bibliográficos
Autores principales: Lee, Seonmin, Choi, Yun-Sang, Jo, Kyung, Jeong, Hyun Gyung, Yong, Hae In, Kim, Tae-Kyung, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564324/
https://www.ncbi.nlm.nih.gov/pubmed/34796326
http://dx.doi.org/10.5851/kosfa.2021.e51

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564324/
https://www.ncbi.nlm.nih.gov/pubmed/34796326
http://dx.doi.org/10.5851/kosfa.2021.e51

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