ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Regular hams, water-added hams and three different combination ham products were prepared by stitch injection, massaging, canning and water cooking. Pumping pickles for the combination ham products contained 10% or more of isolated soy protein. The combination hams were pumped with differing amount of soy protein. These hams differed as to actual ham content as follows; 76%, 71% and 66% ham. The protein efficiency ratios (PER) of the combination hams were statistically equivalent to both the regular and water-added hams. Thus, the extension of ham with isolated soy protein can result in a product having a protein nutritional value equal to traditional ham products as determined by the PER assay in rats.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02554.x
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