Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

To study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and physicochemical properties was determined. Results indicated...

Full description

Bibliographic Details
Main Authors: Shaobo Li, Dequan Zhang, Can Xiang, Yue Ge, Huan Liu, Xiaochun Zheng, Li Chen, Zhenyu Wang
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Meat batters
Pre-rigor meat
Post-rigor meat
Gel properties
Electronic sense
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003212

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522003212

Similar Items