期刊
MEAT SCIENCE
卷 98, 期 2, 页码 310-315出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.05.003
关键词
Cooked meat; Tensile test; Texture profile analysis; Breaking strength; Energy to fracture
资金
- CONSOLIDER INGENIO [GL2010-19158, AGL2010-19515, CSD 2007-00016]
- Spanish Ministry of Science and Innovation
The breaking strength (BS) and energy to fracture (EF) of commercial cooked meat products (CMP) manufactured from different entire pieces were determined by tensile test. BS and EF were related to texture profile analysis (TPA) and physico-chemical data. Two textural profiles were characterized mainly by BS, springiness adhesiveness and fat content Multivariate regression analysis confirms that TPA parameters could be used to construct models to predict BS and EF. Therefore, just one WA analysis will allow to obtain both WA and tensile parameters, providing valuable information about mechanical behaviour to improve product handling at industrial level especially in sliced CMP. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据