Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats.
作者： C.-T. Li
DOI: 10.1016/J.MEATSCI.2005.08.008
关键词:
摘要: Myofibrillar protein (MP) from spent hen meat was used as an ingredient for chicken breasts and pork hams. Cooking loss (CL) texture of both products were evaluated. Salt-soluble MP extracted following centrifugation. A brine with 6% or a without injected into to 20% the original weight. CL reduced in hams treated (P < 0.05). Chicken had greater hardness gumminess than those Pork hardness, chewiness It concluded may be improve functional properties whole-muscle products.
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