Abstract
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Publication Date
6-28-2020
First Page
23
Last Page
27,49
DOI
10.13652/j.issn.1003-5788.2020.06.004
Recommended Citation
Lu, SUN; Qun, HUANG; Dao-bang, TANG; Shu-peng, CHEN; and Jing-rong, CHENG
(2020)
"Effect of hammering process on gel properties of beef gel,"
Food and Machinery: Vol. 36:
Iss.
6, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.06.004
Available at:
https://www.ifoodmm.cn/journal/vol36/iss6/4
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