The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
In this study, the goose breast meat was used as raw material and the tenderness was investigated through single factor test to determine the impact of pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The results showed that the optimum formula were: sodium pyrophosphate 0.2%, sodium tripolyphosphate 0.2%, sodium hexametaphosphate 0.1%. Orthogonal test showed that pyrophosphate...
In this paper, the conditions of ultra-high pressure was optimized by Response Surface Methodology. Goose breast meat were subjected to ultra-high pressures of 100, 200, 300, 400 and 500 MPa for 10, 15, 20, 25 and 30 min at 20 °C. Subsequently the texture properties of the products were determined. The effects of pressure and holding time significantly influenced the hardness values. The hardness...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.