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Effect of Extraction Conditions and Post Mortem Ageing Period on Yield of Salt Soluble Proteins from Buffalo (Bubalus bubalis) Lean Meat
Buffalo lean meat salt soluble protein dilution volume blending time ageing period
2008/11/1
Buffalo lean meat was used to evaluate the effects of pH of the salt soluti1on (5.0, 5.5, 6.0, 6.5 and 7.0), dilution volume (4, 8, 12, 16 and 20 X sample weight), blending time (30, 60, 90, 120 and 1...
Reducing salt: A challenge for the meat industry
Salt Salt reduction Sodium Sodium reduction Meat products Reduced salt meat products Health Sensory and technological aspects
2012/8/13
Intake of dietary sodium has been linked to hypertension and consequently increased risk of cardiovascular disease (CVD). The estimated cost of CVD to both the EU and US economies is �169B and $403B, ...