Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product
The changes in textural and physicochemical properties and stability of meat proteins during the production of pastırma were studied. Samples taken at different production stages (raw material, curing, first drying, second drying and final product) were analyzed. The pH decreased at the end of the c...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 7 vom: 26. Okt., Seite 739-747 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2023
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Pastırma hardness protein stability shear force water activity Sodium Chloride 451W47IQ8X Fatty Acids, Nonesterified |
| Online verfügbar |
Volltext |