High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 69-78 ◽  
Author(s):  
Huijuan Yang ◽  
Minyi Han ◽  
Yun Bai ◽  
Yanqing Han ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
High Pressure ◽  
Water Distribution ◽  
High Pressure Processing ◽  
Reduced Fat ◽  
Reduced Salt ◽  
Pork Sausages

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 79-87 ◽  
Author(s):  
Huijuan Yang ◽  
Muhammad Ammar Khan ◽  
Xiaobo Yu ◽  
Haibo Zheng ◽  
Minyi Han ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Structures ◽  
High Pressure Processing ◽  
Reduced Fat

Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time

2021 ◽  
pp. 102687
Author(s):  
Huijuan Yang ◽  
Lihong Chen ◽  
Honggang Tang ◽  
Haifeng Wang ◽  
Jin Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Reduced Fat ◽  
Reduced Salt

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Meat Science ◽  
2011 ◽  
Vol 87 (4) ◽  
pp. 387-393 ◽  
Author(s):  
Sandie M. Møller ◽  
Alberto Grossi ◽  
Mette Christensen ◽  
Vibeke Orlien ◽  
Jakob Søltoft-Jensen ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Water Properties ◽  
Pork Sausages

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing
Sign in / Sign up

Export Citation Format

Share Document