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The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
The aim of the study was to determine the structure of meat batter and processed meat products, depending on the chopping time and rotational speed of the cutter knives and bowl, by means of histochemical methods combined with the computer image analysis system. Finely comminuted meat batters and pr...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9477806/ https://www.ncbi.nlm.nih.gov/pubmed/36109539 http://dx.doi.org/10.1038/s41598-022-19566-x |