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CONDUCTIVITIES AND OHMIC HEATING OF MEAT EMULSION BATTERS

โœ Scribed by N. SHIRSAT; J. G. LYNG; N. P. BRUNTON; B. M. MCKENNA

Book ID
111343855
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
852 KB
Volume
15
Category
Article
ISSN
1046-0756

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โœ Nicky Shirsat; Nigel P Brunton; James G Lyng; Brian McKenna; Amalia Scannell ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 203 KB

## Abstract Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm^โˆ’1^) to standardized cook values (__C__~s~) or to target end point temperatures (EPT). Higher ohmic voltage densities produced faster heating rates. Texture profile analysis (TP