Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 1 from your keywords: subject="Meat Quality"
cover
Effects of Different Oil to Water Ratio to the Physical Properties of Meltiqu…
Comment Share
Anastasya Anjany

Meat marbling is defined as white fleck of fat in meat cuts and usually associated with juiciness, palatability, and quality. Meat marbling is often graded based on the amount of intermuscular fat that creates the marbling effect. In a n attempt to increase the value of meat through marbling, fat or emulsions are often injected into lean meat. This process is called artificial marbling. In …

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
EP FT009