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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters

Zhuang-Li KangPostdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China;School of Food Science, Henan Institute of Science and Technology, Xinxiang, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaView further author information
,
Bin LiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
,
Han-Jun MaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaCorrespondence[email protected]
View further author information
&
Fu-Sheng ChenSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
Pages 1604-1615 | Received 03 Jul 2015, Accepted 06 Oct 2015, Published online: 05 Apr 2016

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Zhengrong Wang, Lichun Han, Xiaolei Tian & Hanjun Ma. (2021) The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties. CyTA - Journal of Food 19:1, pages 782-792.
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Hongfang Ji, Xianzhe Hou, Lingwen Zhang, Xuefei Wang, Shasha Li, Hanjun Ma & Fusheng Chen. (2021) Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles. CyTA - Journal of Food 19:1, pages 521-531.
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Shudong He, Walid Elfalleh, Xianbao Sun, Ming Du, Hui Chen, Hanju Sun & Beiwei Zhu. (2019) Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking. Journal of Aquatic Food Product Technology 28:1, pages 93-106.
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Li-Peng Wei, Yan-Ping Li, Chun-Yan Wang, Zhuang-Li Kang & Han-Jun Ma. (2019) Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature. International Journal of Food Properties 22:1, pages 1492-1500.
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Nannan Yu, Yanshun Xu, Qixing Jiang & Wenshui Xia. (2017) Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride. International Journal of Food Properties 20:sup2, pages 1539-1552.
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Zora Piskata, Eliska Pospisilova & Gabriela Borilova. (2017) Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue. International Journal of Food Properties 20:sup1, pages S430-S443.
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