| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791109 | Meat Science | 2016 | 8 Pages |
Abstract
The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Gaston Pancrazio, Sara C. Cunha, Paula Guedes de Pinho, Mónica Loureiro, Sónia Meireles, Isabel M.P.L.V.O. Ferreira, OlÃvia Pinho,