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dc.contributor.authorCarballo, José-
dc.contributor.authorCofrades, Susana-
dc.contributor.authorSolas, M. Teresa-
dc.contributor.authorJiménez Colmenero, Francisco-
dc.date.accessioned2013-11-29T11:28:11Z-
dc.date.available2013-11-29T11:28:11Z-
dc.date.issued2000-
dc.identifierdoi: 10.1016/S0309-1740(99)00110-2-
dc.identifierissn: 0309-1740-
dc.identifier.citationMeat Science 54: 357- 364 (2000)-
dc.identifier.urihttp://hdl.handle.net/10261/87873-
dc.description.abstractVarious meat batters were prepared from pork subjected to different freeze-thaw cycles. These batters were pressurized (300 MPa, 30 min) at low, non-denaturing temperature (10°C) followed by heating (70°C) (PLT+H) and at high, denaturing temperature (70°C) (HUPC). Nonpressurized (NP), heated-only (70°C) sample were also produced. Freezing of meat influenced water binding and textural properties of meat batters; the influence on texture was affected by thermal and pressure conditions. Pressure prior to heating produced a coarse, irregular and loose protein matrix, favoring the formation of weaker gel structures than were found in non-pressurized samples. Pressurization at denaturing temperatures reduced the level of protein denaturation induced by the thermal treatment. The resulting gel structures had better water binding properties but were weaker than non-pressurized samples and samples pressurized prior to heating. © 2000 Elsevier Science Ltd.-
dc.description.sponsorshipThis research was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT) under projects ALI97-0759 and ALI97-0684 and by Comunidad de Madrid 06G/053/96.-
dc.language.isoeng-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectPork meat batters-
dc.subjectHigh pressure-
dc.subjectThermal treatment-
dc.titleHigh pressure/thermal treatment of meat batters prepared from freeze-thawed pork-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.1016/S0309-1740(99)00110-2-
dc.date.updated2013-11-29T11:28:11Z-
dc.description.versionPeer Reviewed-
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