Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers.

Botinestean, Cristina; Hossain, Mohammad; Mullen, Anne M; Auty, Mark A E; Kerry, Joseph P; Hamill, Ruth M

Botinestean, Cristina; Hossain, Mohammad; Mullen, Anne M; Auty, Mark A E; Kerry, Joseph P; Hamill, Ruth M.

Afiliação

Botinestean C; Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland.
Hossain M; Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland.
Mullen AM; Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland.
Auty MAE; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy Cork, Ireland.
Kerry JP; Mondelez International, Reading Science Centre, Whiteknights Campus, Reading, UK.
Hamill RM; School of Food and Nutritional Sciences, University College Cork, Ireland.

J Texture Stud ; 51(2): 263-275, 2020 04.

Article em En | MEDLINE | ID: mdl-31292959

Assuntos

Manipulação de Alimentos; Idoso Fragilizado; Produtos da Carne; Carne Vermelha; Idoso; Idoso de 80 Anos ou mais; Animais; Bovinos; Comportamento do Consumidor; Feminino; Tecnologia de Alimentos; Humanos; Masculino

Palavras-chave

beef; older consumers; response surface methodology; tenderness

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Idoso Fragilizado / Carne Vermelha / Manipulação de Alimentos / Produtos da Carne Tipo de estudo: Clinical_trials Limite: Aged / Aged80 / Animals / Female / Humans / Male Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google