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SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
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The influence of structuring on the binding of water and the mechanical properties of meat systems
Murashev S.V.
Keywords: gels, meat products, elasticity module, free and connected water.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The influence of structuring on the binding of water and the mechanical properties of meat systems
The mechanism of formation of gels in meat systems and the factors influencing the development of this process is considered. It is shown that the structuring of systems of meat accompanied by a transition of water from a bound state in free. Thereof simultaneous growth of moisture content and increase in structural and mechanical characteristics (the module of elasticity, etc.) in meat products is impossible.
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Read the full article
Keywords: gels, meat products, elasticity module, free and connected water.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License