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Factors influencing meat emulsion properties and product texture: A review
- Source :
- Critical reviews in food science and nutrition. 57(10)
- Publication Year :
- 2015
-
Abstract
- Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is gaining importance in the recent years and the native producers are in critical need for the scientific basis of production of emulsion meat products with better yield, good sensory qualities and nutrition. Hence, this review will throw light on some of the important factors which influence the properties of meat emulsion such as stability, structure, etc. and the product texture and yield as the revealed by past researches which will be useful to the meat processors in their practical application in preparing meat emulsion products.
- Subjects :
- Meat packing industry
Chemical Phenomena
Meat Proteins
India
Industrial and Manufacturing Engineering
0404 agricultural biotechnology
Food Quality
Animals
Humans
Food science
Meat-Packing Industry
Mechanical Phenomena
business.industry
food and beverages
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
040401 food science
Dietary Fats
Product (business)
Meat Products
Food Storage
Emulsion
Meat emulsion
Emulsions
Food Additives
business
Nutritive Value
Food Science
Subjects
Details
- ISSN :
- 15497852
- Volume :
- 57
- Issue :
- 10
- Database :
- OpenAIRE
- Journal :
- Critical reviews in food science and nutrition
- Accession number :
- edsair.doi.dedup.....60bfb21446f8d11aa880ac9845e0a191