Effect of Gums on Low‐Fat Meat Batters

Journal of Food Science

Volumn 51, Issue 1, 1986, Pages 33-36

  FOEGEDING, E A ^a   RAMSEY, S R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACRIDIDAE; CYAMOPSIS TETRAGONOLOBA;

EID: 15444349363     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb10829.x     Document Type: Article

References (12)

1. News Notes Washington
2. Texture profile analysis
3. Effect of anionic gums on the texture of pickled frankfurters
4. A simple centrifugal method for measuring expressible moisture, a water‐binding property of muscle foods
5. Physical and chemical influences on meat emulsion stability in a model emulsitator
6. Weight loss in frankfurters during thermal processing
7. Leaner products in the meat industry
8. Effects of lean meat source and levels of fat and soy protein on the properties of wiener‐type products
9. Fat cell rupture in comminuted meat batter as a determinative factor of heat stability
10. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion
11. Addition of phosphates, proteins, and gums to reduced‐salt frankfurter batters