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- W2016269894 abstract "This study investigated the effects of high pressure processing and κ-carrageenan on cold-set binding in restructured pork meat. High pressure (>200 MPa) combined with carrageenan level higher than 1.5% caused increased breaking force and tensile strength (P < 0.05). Increasing the pressure level caused a continuous κ-carrageenan network in the junctions between meat particles, as confirmed by scanning electron microscopy imaging. With regard to the water binding properties, all treatments showed moisture content ranging between 74% and 76%. Increases in pressure levels and holding times tended to improve the water-holding capacity (WHC) of restructured pork; however, the κ-carrageenan concentration showed no relation with WHC. Cooking loss decreased significantly (P < 0.05) with increases in both pressure level and κ-carrageenan concentration. By increasing pressure levels, both the L*- and a*-values increased, but the b*-value showed no significant difference (P > 0.05) among the treatments, with the exception of 100 MPa for 30 min. The addition of κ-carrageenan had no effect on colour (P > 0.05). Therefore, the results indicate that pressure above 200 MPa and addition of 1.5% carrageenan has potential use in cold-set meat restructuring." @default.
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- W2016269894 date "2008-08-01" @default.
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- W2016269894 title "Effect of high pressure treatments combined with various levels of -carrageenan on cold-set binding in restructured pork" @default.
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- W2016269894 doi "https://doi.org/10.1111/j.1365-2621.2008.01718.x" @default.
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