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 optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb04634.x
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