Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

2012 ◽  
Vol 38 (2) ◽  
pp. 641-654 ◽  
Author(s):  
Marzena Danowska-Oziewicz
Keyword(s):  
Physicochemical Properties ◽  
Lipid Oxidation ◽  
Soy Protein ◽  
Sensory Quality ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Low Fat ◽  
Frozen State ◽  
Pork Patties

Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Meat Science ◽  
1999 ◽  
Vol 53 (1) ◽  
pp. 45-57 ◽  
Author(s):  
K.B Chin ◽  
J.T Keeton ◽  
M.T Longnecker ◽  
J.W Lamkey
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Model System ◽  
Low Fat
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