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Filtering by: Date issued sim 1989-05-30 Subject Beef -- Processing

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:

Wiser, Cathy

Abstract:

The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...

Resource Type:

Masters Thesis