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- Nieto, Gema; Xiong, Youling L.; Payne, Fred; Castillo, Manuel
- Journal of food engineering 2014 v.143 pp. 132-138
- meat emulsions, etc ; antioxidants; cohesion; color; cooking; cooking quality; emulsifying; emulsions; fiber optics; hardness; hot dogs; light intensity; lipid peroxidation; manufacturing; pork; potato protein; prediction; separation; spectrometers; thiobarbituric acid-reactive substances; wavelengths; Show all 21 Subjects
- ... The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices, such as textural parameters, susceptibility of the emulsion to phase separation during cooking and lipid oxidation during subsequent storage. A specially designed fiber optic measurement system was used in combination with a miniature fibe ...