Using of calcium ions to improve the culinary tenderness of beef
2000
Ostoja, H. | Korzeniowski, W. | Cierach, M. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Technologii i Chemii Miesa)
To intensify the process of making tender the beef, the procedures of pickling as well as calcium chloride and calcium lactate injections were applied. Hydration, physical parameters, colour and tenderness of beef were determined. Both, pickling procedure nad injections decreased mechanical resistance of beef to cutting, thus its tenderness was improved. At the same time the colour brightness increased at enduring hydratation properties of meat tissue
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 187-196
其它主题
Hidratacion; Inyeccion; Experimentacion; Propiedades fisicoquimicas; Musculos; Propriete physicochimique; Tendrete
语言
抛光
注释
Summaries (En, Pl)
5 tables; 15 ref.
翻译的标题
Wykorzystanie jonow wapnia do poprawy kruchosci kulinarnego miesa wolowego
类型
Summary
2002-08-15
AGRIS AP