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| The Processing Technology of Pasteurized Emulsified Meat Products |
| YA Hao |
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Abstract Pasteurized emulsified products mainly consist of animal protein,water and fat and comminute with these materials.The related factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products. However,the reaction,mechanism,and recommended processing conditions are helpful for trouble shooting during the processing.
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| [1] |
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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2007, Vol. 21 
