"renaudeau" - 1 õppematerjal

Liha töötlemine

Fat emulsion Sources: [1] Al-Rashood et al. 1996, Egyptian pig, [2] Benz et al. 2008, PIC pig, [3] Bucharles et al 1987, Large White pig, [4] Favreau 1981, unknown pig, [5] Solignat 2003, unknown pig, [6] Renaudeau 2007, Large White pig, [7] Ninoles et al. 2007, Iberian pig. 151 152 Chapter 7 Sodium Chloride The swelling depends both on pH and NaCl content (Hamm 1972; Offer and Knight Sodium chloride (NaCl) is involved in water 1988). Without salt, there is a maximum at holding, firmness, taste, and flavor, as well as pH 3.0, a minimum (the average isoelectric