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| Gelatinization Technology of Meats |
| Weng Hang-ping;Li Hong-jun;Du-Jie |
| Colleg e of Food Science,Southwest University ,Beibei,Chong qing ,400715 |
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Abstract The comminuted-meat products not only make g ood use of the cheapest raw materials or comminuted-meat and other protein resources,but also chang e (or improve) the flavor、tenderness、texture and appearance of meat,according to different consumers’needs.It’s also use for improving the ty pes of meat products and developing new products.Consulting relevant articles,this paper studies on g el properties of comminuted-meat,and analy sis the factors that affecting meat g el.This will g uide meat processing to reduce energ y consuming and make less wasteful.
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DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong. Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast[J]. Meat Research, 2026, 40(6): 42-48. |
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2008, Vol. 22 
