Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Zorba, O; Kurt, S

doi:10.1016/j.meatsci.2006.02.017

Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

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Zorba O., Kurt S.

MEAT SCIENCE, vol.73, no.4, pp.611-618, 2006 (SCI-Expanded)

Publication Type: Article / Article
Volume: 73 Issue: 4
Publication Date: 2006
Doi Number: 10.1016/j.meatsci.2006.02.017
Journal Name: MEAT SCIENCE
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.611-618
Van Yüzüncü Yıl University Affiliated: No

Abstract

Emulsion pH (pHe), emulsion capacity (EC) emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion, AYSe) and emulsion gel (cooked emulsion, AYSg) of beef, chicken and turkey meats and their mixtures were studied using a model system.