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    • University of Missouri-Columbia
    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Theses (MU)
    • 2015 Theses (MU)
    • 2015 MU theses - Access restricted to UM
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    Effects of lactic acid source on properties of beef sausages restructured with alginate gel

    Jia, Shuhui
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    Date
    2015
    Format
    Thesis
    Metadata
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    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.
    URI
    https://hdl.handle.net/10355/48665
    Degree
    M.S.
    Thesis Department
    Food science (MU)
    Rights
    Access is limited to the campuses of the University of Missouri.
    Collections
    • 2015 MU theses - Access restricted to UM
    • Food Science electronic theses and dissertations (MU)

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