Advances and applications in water retention technology for meat and meat products: Status and future research directions
Lili Ji,
Qing Nie,
Yanan Zhou
et al.
Abstract:SummaryWater retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structur… Show more
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