Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

(2021) Hyun Gyung Jeong et al.   Food Science of Animal Resources

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

(2021) Seonmin Lee et al.   Food Science of Animal Resources

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

(2021) Kyu-Min Kang et al.   Food Science of Animal Resources

Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties

(2021) Kaiser Younis et al.   Bioactive Carbohydrates and Dietary Fibre

Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

(2020) Hong Chul Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nitrite sources for cured meat products

(2020) Kyung Jo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham

(2020) Kyung Jo et al.   MEAT SCIENCE

Curing of ground ham by remote infusion of atmospheric non-thermal plasma

(2019) Kyung Jo et al.   FOOD CHEMISTRY

Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

(2019) Elena S. Inguglia et al.   Innovative Food Science & Emerging Technologies

A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

(2018) Janna Cropotova et al.   FOOD CONTROL

Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

(2018) Anuraj T. Sukumaran et al.   MEAT SCIENCE

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

(2018) Jeehwan Choe et al.   MEAT SCIENCE

Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

(2017) Seline Glorieux et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities

(2015) Xing Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Why nature chose phosphate to modify proteins

(2012) T. Hunter   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Influence of salt and pyrophosphate on bovine fast and slow myosin S1 dissociation from actin

(2009) Qingwu W. Shen et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE