학술대회자료
Effects of High Pressure Assisted and Shift Freezing Process on the Physical Properties of Pork Muscle
Effects of High Pressure Assisted and Shift Freezing Process on the Physical Properties of Pork Muscle
- 한국축산식품학회
- 학술대회논문집
- 2005년도 제36차 추계 학술발표대회
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2005.10136 - 141 (6 pages)
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커버이미지 없음
In this research, PSF and PBF indicated beneficial influence on water binding ability of meat comparing to conventional freezing methods. High pressure in freezing process resulted some changes inhysical characteristics of pork: increment each color value, shear force and pH in PSF, PAF and PBF.
Introduction
Materials and Methods
Results and Discussion
Summary
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