Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics - Glorieux, Seline; Goemaere, Olivier; Steen, Liselot; Fraeye, Ilse (Food technology and biotechnology, 2017)
Keywords: Beef; Chemical properties; cooked sausage; Cooking; Food; Manufacturing; Meat; Meat products; Meat quality; Nutritional aspects; pH effects; Phosphate esters; phosphate reduction; phosphate type; Phosphates; Physiological aspects; Poultry; Preliminary Communications; Product introduction; Properties (attributes); Proteins; quality characteristics; Quality management; Reduction; Rheological properties; Rheology; Salt; Sodium; Sodium pyrophosphate; Sodium triphosphate; Sodium tripolyphosphate; viscoelastic properties; Viscoelasticity; Belgium; phosphate reduction; phosphate type; quality characteristics; viscoelastic properties; cooked sausage