Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25%...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174007004123 http://hdl.handle.net/20.500.12123/6056 https://doi.org/10.1016/j.meatsci.2007.12.011 |
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