CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS
作者： E. L. WILEY , J. O. REAGAN , J. A. CARPENTER , D. R. CAMPION
DOI: 10.1111/J.1365-2621.1979.TB08536.X
关键词:
摘要: 21 different sausage meats were chemically analyzed to determine the amounts of total collagen, insoluble and percentage soluble collagen present in each meat. A simple cookout test was also conducted its usefulness evaluating bind characteristics raw materials. Values for quite variable among sampled. Of three profile components studied, only observed to, be highly related binding milliliters fat water lost during cooking not significantly values. This study indicates a need additional research investigate role I formation batters.
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