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


Zorba O., Kurt S.

MEAT SCIENCE, cilt.73, ss.611-618, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 73 Konu: 4
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.meatsci.2006.02.017
  • Dergi Adı: MEAT SCIENCE
  • Sayfa Sayıları: ss.611-618

Özet

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.