| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792576 | Meat Science | 2012 | 8 Pages |
Abstract
⺠The manuscript presents an alternative hypothesis for waterholding (WHC) in meat. ⺠WHC improved with ageing of meat at -1.5 °C evidenced by reduced drip and thaw loss. ⺠The improvement in WHC was due to “sponge effect” and increased drip viscosity. ⺠Microfluidics was used to explain the improvement in WHC and the hypothesis.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
M.M. Farouk, N.Md. Mustafa, G. Wu, G. Krsinic,