Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles
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- 作者：Elif Aykın ; Mustafa Erbaş ; erbas@akdeniz.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Adsorption isotherm ; Quality ; Biceps femoris ; Semimembranosus ; BET ; GAB
- 刊名：Meat Science
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：121
- 期：Complete
- 页码：272-277
- 全文大小：343 K
文摘
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Sliced or cube-shaped dried meat pieces are used as ingredients in food industry.
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The adsorption isotherms of freeze dried meat were the Type II and multilayer.
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The m0 values of freeze dried B. femoris were lower than those of Semimembranosus.
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The GAB equation exhibited a better fit to the experimental data of both muscles.