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Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Purple-fleshed Sweet Potato Sodium Nitrite Texture Sensory Evaluation Sausage
2016/5/10
This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone a...
Is the pH drop profile curvilinear and either monophasic or polyphasic? Consequences on the ultimate bovine meat texture
pH muscle pH stability steps meat toughness cell death
2009/3/4
In meat science, pH has always been considered as an important determinant of meat quality including juiciness and tenderness. Muscle acidification is generally believed to be a linear continuou...