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| The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products |
| LIU Didi;KONG Baohua |
| College of Food Science,Northeast Agricultural University,Harbin 150030,China |
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Abstract Chopping in the production of emulsification-type meat product plays a very important role, if the technological parameter changes a little,the product quality will has a very tremendous influence. Therefore,the research on chopping appears especially important to enhance the quality of product. This article introduced the research development of chopping in the processing of emulsification-type meat product from the aspects of the purposes and principles of chopping,effects on the product and so on.This article also discussed and summarized the factors which effect chopping,and the optimal processing parameters were obtained.It will be significant to enhance the quality of emulsification-type meat product,and also can provide technical support and theory instruction.
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HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
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2009, Vol. 23 
