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The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
Alginate Tumbling Restructured Meat Sensory Attributes Binding Ability
2016/4/25
Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat ...
Influence of Milk Co-precipitates on the Quality of Restructured Buffalo Meat Blocks
Restructured Buffalo Meat Meat Blocks Milk Co-precipitates Meat Chunks Sensory Attributes
2016/4/15
Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and valu...