Meat Batters Manufactured with Modified Beef Connective Tissue

Autor:	D. S. Blackmer, Chris R. Calkins, S.J. Eilert, R. W. Mandigo
Rok vydání:	1993
Předmět:	medicine.anatomical_structure Proximate analysis Chemistry Emulsion Meat emulsion medicine Connective tissue Extrusion Food science Factorial experiment Food Science
Zdroj:	Journal of Food Science. 58:691-696
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1993.tb09336.x
Popis:	Three fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, lo%, 20%, 30% and 40%) were used in a 3×5 complete factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temperature increase, raw batter extrusion, batter stability, collagen levels, and processing yield data were collected. Increasing levels of MCI increased batter pH, emulsification temperature increase, batter extrusion values, and collagen levels. Thermal processing yield losses declined with increased MCI level. Addition of MCI may be effective for reducing such losses in low-fat meat batters without major changes in batter stability.
Databáze:	OpenAIRE
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