INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT
It was established that inclusion of black radish homogenate into model minced meat from different meat types (beef, pork, chicken) facilitates an increase in a degree of system hydrophilicity. In the experimental samples, the water binding capacity increased with an increase in the radish homogenat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-12-01
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| Series: | Teoriâ i Praktika Pererabotki Mâsa |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/39 |