STUDY ON THE FACTORS INFLUENCING HYDRATION AND WATER RETENTION CAPACITY OF MEAT
| Autor: | DANIELA IANIȚCHI, CARMEN NICOLAE, CRISTIANA DIACONESCU, GABRIELA MALOŞ, I. G. MALOŞ |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Scientific Papers Animal Science and Biotechnologies, Vol 41, Iss 2, Pp 220-220 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1841-9364 2344-4576 |
| Popis: | Top-quality food produce and high profitability in processing requires high quality in raw materials. Therefore, to achieve these objectives, it is imperative to know the properties of the war materials, and the factors that influence these properties.The properties of the meat directly involved in increasing economic efficiency and final produce quality are the so-called technological properties: hydration capacity and water retention capacity of meat. These properties are determined by some factors belonging to the intrinsic quality of meat, animal slaughter methods, technological operations applied to the meat, and the auxiliary materials used. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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