The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

Freezing is one of the oldest and most-often-used traditional methods to prolong the shelf life of meat. However, the negative phenomenon of this process is the weight loss of water that occurs after the meat is thawed. Together with the water that escapes from the meat during thawing, there are lar...

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Detalles Bibliográficos
Autores principales: Martinek, Jakub, Gál, Robert, Mokrejs, Pavel, Sucháčková, Kristýna, Pavlačkova, Jana, Kalendová, Alena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370280/
https://www.ncbi.nlm.nih.gov/pubmed/35956609
http://dx.doi.org/10.3390/polym14153094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370280/
https://www.ncbi.nlm.nih.gov/pubmed/35956609
http://dx.doi.org/10.3390/polym14153094

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