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《Food & Machinery》 2009-03
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The texture characteristics and advances of meat products

HAO Hong-tao ZHAO Gai-ming LIU Yan-xia LI Miao-yun SUN Ling-xia CAI Gen-wang (College of Food Science and Technology,Henan Agriculture University,Zhengzhou,Henan 450002,China)  
The indicators as well as the significance and the formation mechanism of texture characteristics,which were tested bytexture profile analysis(TPA),were discussed in the article,and a comprehensive review was made on the texture characteristics and their impacted factors.It can be conclued that it's necessary to standardize texture parameters in view of the existed problem of meat texture studies and suggest to the current replace meat sensory evaluation methods with texture indicators in guiding the work of meat product development.
【CateGory Index】: TS251
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