Characteristics and properties of goat meat gels as affected by setting temperatures
Food Chemistry(2018)
摘要
•Setting temperature affected characteristics and properties of goat meat gel.•Setting at 60 °C was the optimum temperature to produce gel from goat meat.•Setting before heating was required to yield the gels with better quality.•Sensory property of goat meat ball was governed by setting temperature.
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关键词
Characteristic,Gel,Goat meat,Setting,Temperature
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