ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Effect of salt content, grinder pore size, and mixing temperature on structure of sausage meat were investigated after 1 and 4 d. Protein solubility, texture characteristics and muscle ultrastructure were measured. Cellular structure is conserved when salt amount is under 0.3% for all temperatures and grinder pore sizes, or when salt amount is of 0.8% for a temperature higher than 6 °C or a grinding size of 10 mm. Cellular structure is modified when salt amount is above 1.3% whatever the temperature and grinding size, or when salt amount is of 0.8% for a temperature below 6 °C or a grinding size of 1.5 mm. The use of statistical tools permitted to distinguish modified meat from intact preparations.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb04619.x
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