Textural and Physical Properties of Fat-Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature
The effects of NaCl (1 and 2%), added-water (AW; 30 and 40%), milk protein hydrolysate (MPH; 1, 2 and 3%), and end-point cooking temperature (EPT; 71.1 and 76.7 C) were examined. Regardless of the formulation, all turkey-beef frankfurters contained less than 0.4% fat. As levels of NaCl in the form...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/36055 http://scholar.lib.vt.edu/theses/available/etd-121098-102539/ |