ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of various nonmeat binders on the yield and textural properties of knockwurst, an emulsion-type sausage product, were investigated. Three whey protein concentrate levels, calcium-reduced nonfat dry milk and soy protein isolate and an all-meat control were evaluated. Whey protein concentrate proved to be a viable binder alternative for specific emulsion-type meat products by providing similar stability, textural and sensory attributes in comparison to equal levels of soy protein isolate and calcium-reduced nonfat dry milk.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14032.x
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