ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Meat emulsions or batters made with a retail food processor were compared to batters produced by three commercial machines (silent cutter, Schnellkutter, and emulsifier) and two laboratory machines (small size cutter and blender) for suitability in laboratory studies. Batters were evaluated for post-heating fat losses and smokehouse water losses. Stabilities of the finished frankfurters were evaluated by severe cooking weight changes, penetration forces, fat droplet sizes, and sensory qualities. The food processor was comparable to the other machines for producing high quality batters and had the advantage of being inexpensive, economical with ingredients, and time-saving.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb10440.x
