Model sistemde farklı tür etlere yağsız süttozu ve peyniraltı suyu tozu ilavesinin süspansiyon ve emülsiyon pH' sı ve protein konsantrasyonu üzerine tekisi

Bu araştırmada, sığır, tavuk ve hindi etlerine farklı seviyelerde (% 0.0, 0.25 ve 0.50) yağsız süttozu (YST) ve peyniraltı suyu tozu (PAST) ilavesinin, süspansiyon ve emülsiyon pH'sı (pHs, pHe) ve protein konsantrasyonu üzerindeki etkisi model sistem kullanılarak araştırılmıştır. Protein konsantrasyonu üzerinde tür etleri önemli (P

The effect of differenet levels of non-fat dry milk and whey powder additions on suspension and emulsion pH and protein concentrationof various meats in model system

In this study, the effects of different levels (0.00, 0.25, 0.50%) of non-fat dry milk (NFDM) and whey powder (WP) on suspension and emulsion pH (pHs, pHe) and protein concentration of beef, chicken and turkey meats were studied by using a model system. The meat types had a significant (P

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