The effects of high salt and low pH on the water-holding of meat
- Author
- PUOLANNE, E1 ; PELTONEN, J1
[1] Department of Food Technology, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, 00014 Helsinki, Finland - Source
Meat science. 2013, Vol 93, Num 2, pp 167-170, 4 p ; ref : 1/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Buffering capacity Fermented sausage Salt content Water-holding pH
- Keyword (fr)
- Eau Produit carné Produit fermenté Saucisse Sel Viande pH Produit charcuterie
- Keyword (en)
- Water Meat product Fermented product Sausage Salt Meat pH Pork product
- Keyword (es)
- Agua Producto de carne Producto fermentado Salchicha Sal Carne pH Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26602980
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2012.08.015 
https://dx.doi.org/10.1016/j.meatsci.2012.08.015
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