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The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
Alginate Tumbling Restructured Meat Sensory Attributes Binding Ability
2016/4/25
Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat ...
Effects of a Dietary Chitosan-Alginate-Fe(II) Complex on Meat Quality of Pig Longissimus Muscle during Ageing
Pork Quality Chitosan-Alginate-Fe(II) Complex Fatty Acids Ageing
2016/4/19
The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing....