Effects of physiological state, temperature, water, and extended mixing on low-fat, high-added water frankfurters
Frankfurters with 15% fat and 25% USDA added water were formulated with either prerigor or postrigor lean meat and postrigor fat using typical manufacturing practices. These frankfurters were compared to others produced using a 30 min extended mixing process (EM) on the lean component at either 2° o...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/44525 http://scholar.lib.vt.edu/theses/available/etd-09042008-063636/ |