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Effect of Meat Type,Animal Fatty Acid Composition,and Isothermal Temperature on the Viscoelastic Properties of Meat Batters |
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| Authors: | Seline Glorieux Liselot Steen Jos De Brabanter Imogen Foubert Ilse Fraeye |
| Affiliation: | 1. KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, B‐9000 Gent, Belgium;2. KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), B‐8500 Kortrijk, Belgium;3. KU Leuven, Dept. of Electrical Engineering (ESAT ‐ STADIUS), B‐3001 Leuven, Belgium |
| Abstract: | |
| Keywords: | chicken breast and leg meat degree of saturation differential scanning calorimetry isothermal heating rheology |
