Influence of osmotic dehydration on color and texture of pork meat

Influence of osmotic dehydration on color and texture of pork meat

In this work instrumental analysis of color and texture of fresh and osmotically dehydrated samples of pork meat (in three different osmotic solutions solutions R1: NaCl+sucrose+water, R2: R1+ molasses, 1:1, R3: molasses) was carried out. Results obtained for fresh and dehydrated meat in three diffe...

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Bibliographic Details
Main Authors: Knežević Violeta, Ćurčić Biljana, Filipović Vladimir, Nićetin Milica, Lević Ljubinko, Kuljanin Tatjana, Gubić Jasmina
Format: Article
Language:English
Published: National Society of Processing and Energy in Agriculture, Novi Sad 2013-01-01
Series:Journal on Processing and Energy in Agriculture
Subjects:
osmotic dehydration
texture
color
pork meat
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2013/1821-44871301039K.pdf

Internet

https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2013/1821-44871301039K.pdf

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