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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 4 (1993), S. 0 
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water holding capacity (WHC) of ground beef was measured by the press method. Three levels of applied force, test duration, sample mass, and salt concentration were investigated. Three types of deformations – plastic, elastic and permanent were used to explain the effects of applied force on WHC. Viscoelastic properties explained the effects of test duration. In general, WHC decreased with additional applied force and test duration, and increased with a larger sample size and salt concentration. Recommended test conditions are: 1 g sample size, 20 kN force for 2 min at a salt concentration of 0, 1 or 2%.
    Type of Medium: Electronic Resource
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