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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF CARBOHYDRATE SUBSTITUTION AND PREBLENDING ON THE PROPERTIES OF REDUCED FAT-HIGH MOISTURE BEEF FRANKFURTERS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two carbohydrates (CHO; beans or rice) at three levels (0, 12.5 and 25.0%), and water were substituted for fat in preblended and nonpreblended beef franks. Fat levels averaged 24.8% for the controls, 12.6% for the 12.5% CHO source products, and 5.7% for the 25% CHO source products. Cholesterol averaged 28 mg, 19 mg and 15 mg per serving for the controls, 12.5% CHO and 25% CHO source products, respectively. Organoleptic scores for juiciness were not different (P 〉 0.05) among treatments at 3 and 9 weeks. Flavor and overall acceptance were satisfactory for all products. Generally, nonpreblended, 12.5% CHO source, and bean products were firmer (P 〈 0.05) than preblended, 25% CHO or rice products, respectively. The 25% rice products had lower (P 〈 0.05) Instron maximum load and fracturability values. The high CHO formulations were 16% less costly to produce than the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00485.x
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  • 2
    Electronic Resource
    Electronic Resource
    Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly (P 〈 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly (P 〈 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams (P 〉 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10703.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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