Meat dry texture issue

hey, i need suggestion of experts my meat product after retort is dry texture ,i will try to use sodium phosphate or sodium triphosphate solution .by dipping m…

1. Food & Material Scientist reply

   May be these are interesting: Wang et al. Chem. Biol. Technol. Agric. (2018) 5:1, I am basically trying it to modify the noodle texture. Trying to find out what difference in nood…

2. Food R&D Emeritus reply

   Theoretically, meat protein becomes tough from overcooking. in low moisture environment. Chefs often marinate meat in suitable marinating solution that includes salt to bind moist…