title: Kinetics of pH and colour of meat emulsions containing various fillers during smokehouse cooking.
abstract: The cooking kinetics of meat emulsions containing various fillers was determined by monitoring changes in pH and colour during smokehouse cooking. The fillers used were buttermilk powder, corn starch, microcrystallline cellulose, modified corn starch, modified wheat flour, soy-protein concentrate and whey-protein concentrate. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers.
authors: Department of Agricultural Engineering, Technical University of Nova Scotia, PO Box 1000, Halifax, Nova Scotia, Canada B3J 2X4.
authors: L R
authors: LR
authors: Correia
authors: G S
authors: GS
authors: Mittal