Concepedia

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Cheon-Jei Kim, Ko‐Eun Hwang, Dong‐Heon Song, Tae-Jun Jeong, Hyun‐Wook Kim, Young-Boong Kim, Ki‐Hong Jeon, Yun‐Sang Choi

Korean Journal for Food Science of Animal Resources · 2015 · 28 citations · 34 references

Open access

Concepts

AgricultureFood ScienceFood EngineeringFood RheologyMeat ScienceFood EmulsionsMeat CompositionMeat EmulsionsMeat Product FormulationMeat QualityMeat TextureEmulsion StabilityLow-fat Emulsion SystemsLow-fat Meat Product FormulationMeat Emulsion FormulationPhysicochemical PropertiesReduced-sodium Meat ProductsSalt-reduced Meat EmulsionsViscosity

References

34

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

Agriculture, Food Science, Sustainable Agriculture +12

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

Agriculture, Nutrition, Nutritional Sciences +14

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 310 citations

Agriculture, Food Science, Nutritional Sciences +17

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

Susana Cofrades, Inés López‐López, M.T. Solas et al. · Meat Science · 2007 · 241 citations

Agriculture, Food Science, Food Chemistry +12