The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions


Zorba O., Kurt S., Genccelep H.

FOOD HYDROCOLLOIDS, vol.19, no.1, pp.149-155, 2005 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 1
  • Publication Date: 2005
  • Doi Number: 10.1016/j.foodhyd.2004.05.001
  • Journal Name: FOOD HYDROCOLLOIDS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.149-155

Abstract

The effects of different levels (0.00, 0.25, 0.50%) of skim milk powder (SMP) and whey powder (WP) on emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion) and emulsion gel (cooked emulsion) of beef, chicken and turkey meats were studied by using a model system.