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Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Glucono-Delta-Lactone Pork Sausages
2008/11/26
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...