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Filtering by: Contributor advisor sim Pearson, A. M. Subject Hamburgers

Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system

Creator:

Dickson, Robert L.

Abstract:

The effect of adding a high moisture gel manufactured from a combination of konjac flour (2%) and kappa carrageenan (1%) to a reduced fat ground beef system was evaluated. Lean beef (95-10) and 50-50 fat beef trimmings were used to manufacture reduced fat ground beef patties containing konjac flour/carrageenan (K/C)...

Resource Type:

Masters Thesis