Nur Hanani, Z.A.; Beatty, E.; Roos, Y.H.; Morris, M.A.; and Kerry, J.P. (2012). Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion. Journal of Food Engineering, 113(4), 606-614....
The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increas
It was reported that the minced beef wrapped with gelatin/NE film with 0.3% (w/v) of NE exhibited the highest value of a* hence maintaining the redness of the beef. On the other hand, the minced beef packed with gelatin/NE film showed higher weight loss (9.97%) compared to PVC film...
Absolutely not, imo. To an entire pot, I usually limit femur (leg) bone to 1 x 4-5 inch section…that comes in the form of one small beef shank, cut into 1 inch cross sections. Then it’s neck and chuck roast which has the shoulder bone intact, and oxtail for gelatin and mouth ...
GELATINPORKTENSILE strengthThe aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions that may replace ...
Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocoll. 2013, 32, 42–51. [CrossRef] 12. Gómez-Estaca, J.; Bravo, L.; Gómez-Guillén, M.C.; Alemán, A.; Montero,...
Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources. Foods, 2: 1-17.Zainal, A. N. H., Beatty, E., Roos, Y. H. and Morris, M. A. 2013. Development and characterization of biodegradable composite films based on ...
Yilmaz, M.T.; Hassanein, W.S.; Alkabaa, A.S.; Ceylan, Z. Electrospun Eugenol-Loaded Gelatin Nanofibers as Bioactive Packaging Materials to Preserve Quality Characteristics of Beef.Food Packag. Shelf Life2022,34, 100968. [Google Scholar] [CrossRef] ...
Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed