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2009•Innovative Food Science & Emerging TechnologiesRequires access

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Anita L. Sikes, Aarti B. Tobin, Ron K. Tume

Open publisher page 182 citations

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Key concepts: Food science, Pascalization, Chemistry, Cooked meat, Flavour, High pressure, Texture (cosmology), Moisture

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Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters — Research Paper | ScholarLens