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Functional properties of caseinate glycoconjugates prepared by controlled heating in the ‘dry’ state

✍ Scribed by Christine M Oliver; Laurence D Melton; Roger A Stanley

Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 203 KB
Volume: 86
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2406

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## Abstract The influence of the curing time of nutria meat on pH, water holding capacity, emulsion stability (expressed as a quantity of bound oil, ES~0~, and water, ES~w~), heat contraction and cooking losses was studied. The results were compared to that obtained earlier from beef cured without