Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls
Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5.80), WPC-60 (pH=4.53) and WPC-75 (pH=6.85} containing 50, 60 and 75% protein along with controls (phosphate and no phosphate). Control rolls made with 0.5% phosphate had the highest bind strength, and sensory ev...
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| Format: | Others |
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DigitalCommons@USU
1994
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| Online Access: | https://digitalcommons.usu.edu/etd/5413 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6464&context=etd |