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Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate the effect of the hydrocolloids collagen, soy protein isolate, carrageenan and modified starch with different salt mass fractions on the retorted meat products.

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat