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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/14/15/3094 |