FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 45-48.
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MING Jian, LI Hong-Jun
Online:
Published:
Abstract: In this study,the effects of compression rate on physical properties(hardness,springiness,chewiness,gumminess,cohesiveness and resilience) of tenderizated beef were investigated by means of TA-XT2i texture analyser.It was found that the values of physical properties have good relationship with the compression ratio in the scope of 35%~60%.
Key words: compression rate, tenderization beef, physical property
MING Jian, LI Hong-Jun. Effects of Compression Rate on Physical Properties of Tenderizated Beef[J]. FOOD SCIENCE, 2008, 29(11): 45-48.
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