Perhaps
the easiest of meat products to recreate is the burger or “pattie” as
it can take a combination of ingredients in bulk and form a structural
mass that attempts to mimic a burger with dense mouthfeel.
The
use of quinoa, brown rice, bulgur and vegetables can be successfully
combined as a fibre-rich patty with the texture of a meat burger.
Stable Micro Systems will no longer be posting to this blog, visit our new blog on our main website.
Click on banner above to go to the blog.
Thursday, 13 October 2016
Tuesday, 11 October 2016
Predicting Consumer Juiciness Ratings of Meat
According to researchers at the Minister of Agriculture and Agri-Foods Canada: “The four important factors that determine meat tenderness are background toughness (determined antemortem), the toughening phase during rigor onset, the tenderisation phase (during the postmortem aging period), and the denaturation/solubilisation of proteins during cooking.
Subscribe to:
Posts (Atom)