The influence of structuring on the binding of water and the mechanical properties of meat systems
Annotation
The mechanism of formation of gels in meat systems and the factors influencing the development of this process is considered. It is shown that the structuring of systems of meat accompanied by a transition of water from a bound state in free. Thereof simultaneous growth of moisture content and increase in structural and mechanical characteristics (the module of elasticity, etc.) in meat products is impossible.
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