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...
Main Author: | Sylvia, Stephen F. |
---|---|
Other Authors: | Food Science and Technology |
Format: | Others |
Language: | en |
Published: |
Virginia Tech
2014
|
Subjects: | |
Online Access: | http://hdl.handle.net/10919/44525 http://scholar.lib.vt.edu/theses/available/etd-09042008-063636/ |
Similar Items
-
Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna
by: Gregg, Lori L.
Published: (2014) -
Lactate and glucose responses to exercise in the horse: influence of interval training and dietary fat
by: Custalow, Susan Elizabeth
Published: (2014) -
Surface analysis of sheet molded composite (SMC) material as related to adhesion
by: Burtoff, Chuck
Published: (2014) -
Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
by: Dong Hyun Kim, et al.
Published: (2019-08-01) -
Enhanced recovery of injured and noninjured cells of Bifidobacterium species from water and dairy products
by: Arany, Catherine Beatrice
Published: (2014)