Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage.

Foods · 2024 · PMC11394655 · PMID 39272532

Europe PMC DOI

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an increasing trendno p-value reported

As refrigeration time was prolonged, the cohesiveness of the minced meat demonstrated an increasing trend.

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a decreasing trendno p-value reported

With prolonged refrigeration time, the adhesiveness of the starch-enriched ground meat gel exhibited a decreasing trend.

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