ShareThe influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water-and fat-binding in finely comminuted batters.
Author(s) : BLOUKAS I., HONIKEL K. O.
Type of article: Article
Summary
Effects of mincing and storage temperature on meat pH, TBA index, peroxide index and on the stability of batters. Index of the formation of fine lipid particles.
Details
- Original title: The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water-and fat-binding in finely comminuted batters.
- Record ID : 1993-1447
- Languages: English
- Source: Meat Sci. - vol. 32 - n. 2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: TBA; Oxidation; Mince; Lipid; Meat; Pork; Bacon; Cold storage; Water
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