Controlling texture in processed meat production
The present study showed the effects of a number of hydrocolloids in terms of adding them dry, pre-hydrated or solubilised and gelled, using unmodified wheat starch, 3 types of carrageenan (kappa, iota and lambda), locust bean gum (LBG), and finally citrus fibre on meat stability, textural propertie...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2017
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| Online Access: | https://eprints.nottingham.ac.uk/48111/ |