Effects of lactic acid source on properties of beef sausages restructured with alginate gel
Abstract
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Restructured meat products play an important role in the market place because restructuring of meat products enables the use of low-price cuts or raw material from mature animals to produce high quality meat products at reduced cost (Clarke and others 1998). There are two different binding systems in restricting technology: thermally (hotset) or chemically (coldset). The objective of this study was to compare the effects of different acidification methods on beef sausages by using alginate as a cold-set binder.
Table of Contents
DOI
PubMed ID
Degree
M.S.
Thesis Department
Rights
Access is limited to the campuses of the University of Missouri.