Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.

Liu, Wenjie

Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. [electronic resource] - Meat science Jan 2016 - 67-77 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

1873-4138

10.1016/j.meatsci.2015.08.018 doi


Adsorption
Animals
Capillary Action
Chickens
Cooking
Dietary Fats--analysis
Dietary Proteins--analysis
Emulsions
Food Handling
Food Quality
Gels
Hydrophobic and Hydrophilic Interactions
Meat Products--analysis
Microscopy, Confocal
Microscopy, Electron, Scanning
Microscopy, Electron, Transmission
Models, Chemical
Muscle Proteins--analysis
Particle Size
Porosity
Water--analysis
Whey Proteins--analysis