VARIATION IN MEAT COMPOSITION VISCOSITY DURING THE MIXING PROCESS
Lucrări Ştiinţifice - Zootehnie şi Biotehnologii, Universitatea de Ştiinţe Agricole şi Medicină Veterinară a Banatului Timişoara(2008)
摘要
Animal raw material processing is directly influenced by the physical and chemical characteristics of the materials which also influence their water holding capacity. The various combinations and status of the raw materials used in the food industry determine specific behaviours that may influence the processing equipment performance and construction. The study on meat composition viscosity depending upon the added components, temperature and mixing time length, has shown that viscosity is increasing with lower added water percentage, lower mixing temperature and higher mixing time length.
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关键词
meat composition,viscosity,pork haunch,mixing
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