QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN

Journal of Muscle Foods

Volumn 4, Issue 3, 1993, Pages 207-223

  DEXTER, D R ^a   SOFOS, J N ^a   SCHMIDT, G R ^a  

^a Veterinary Dentistry and Oral Surgery   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 74949127122     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1993.tb00503.x     Document Type: Article

References (17)

1. Functionality of muscle constituents in the processing of comminuted meat products
2. Potato starch and flour in frankfurters: effect on chemical and sensory properties, and plate counts
3. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna
4. Low‐fat, high‐added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics
5. Comminuted meat products: functional and microstructural effects of fillers and meat ingredients
6. Functionality of fillers and meat ingredients in comminuted meat products
7. An objective measurement for evaluation of bind in restructured lamb roasts
8. Effects of gums on low‐fat meat batters
9. A comparison of nonmeat proteins, sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frankfurters
10. Effects of levels of fat and protein on the stability and viscosity of emulsions prepared from mechanically deboned poultry meat
11. Carrageenan
12. Effects of reduced salt (NaCl) levels on the stability of frankfurters
13. Effects of oilseed proteins at two replacement levels on chemical, sensory and physical properties of frankfurters
14. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion
15. Stability and gel strength of frankfurter batters made with reduced NaCl