Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1267-1270

  Hale, A B ^a   Carpenter, C E ^a   Walsh, M K ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Consumer panel; Extrusion; Meat extender; Texture; Whey protein

Indexed keywords

EID: 0036259434     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09488.x     Document Type: Article

References (13)

1. Extrusion and roll-cooking of corn-soy-whey mixtures
2. Guidelines for sensory, physical and chemical measurements in ground beef
3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
4. Performance of lipid-dried acid whey in extruded and baked products
5. Functional properties of whey proteins
6. Instrument for measuring binding strength in restructured and emulsion-type meat products
7. Relation of chemistry and processing procedures to whey protein functionality: A review
8. Effects of salts on the properties of sols and gels prepared from whey protein isolate and process whey protein
9. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate
10. Reactivity, functionality, and extrusion performance of native and chemically modified whey proteins
11. Uniquely textured products obtained by coextrusion of corn gluten meal and soy flour
12. Effect of processing on whey protein functionality
13. Effects of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking