ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Emulsion-coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P〈0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04305.x
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