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- W2362889625 abstract "The reduction of the chicken quality loss caused by vacuum cooling process was achieved by negative pressure liquid injection(NPLI),which was measured by the fluid infusion rate,moisture content,shear force and color of meat products under different temperatures.The results showed that the NPLI method had an impact on the fluid infusion rate,moisture content,shear force and chicken redness(p 0.05),respectively,of chicken with decreasing vacuum cooling temperature,but had no obvious effect on the chicken brightness and chicken yellowness(p 0.05).The fluid infusion rate and moisture content were increased at first and then decreased.When the chicken was cooled to 20℃ in vacuum,the fluid infusion rate reached the maximum value of 122.40%,and the moisture content also reaches the maximum value of 72.90%.The shear force first declined and then increased,bottoming out to 2N /mm at 20℃.Consequently,the NPLI method could effectively compensate for the quality loss of chicken products resulted from the vacuum cooling process,and could also improve the eating quality of the chicken,suitable for promotion." @default.
- W2362889625 created "2016-06-24" @default.
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- W2362889625 date "2013-01-01" @default.
- W2362889625 modified "2023-09-26" @default.
- W2362889625 title "Reducing the quality loss of vacuum-cooled chicken by negative pressure liquid injection" @default.
- W2362889625 hasPublicationYear "2013" @default.
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