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Meat Batters Manufactured with Modified Beef Connective Tissue
Author(s) -
EILERT S.J.,
BLACKMER D.S.,
MANDIGO R.W.,
CALKINS C.R.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09336.x
Subject(s) - food science , extrusion cooking , extrusion , factorial experiment , connective tissue , raw material , chemistry , processed meat , yield (engineering) , materials science , mathematics , biology , composite material , organic chemistry , starch , genetics , statistics
Three fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, lo%, 20%, 30% and 40%) were used in a 3×5 complete factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temperature increase, raw batter extrusion, batter stability, collagen levels, and processing yield data were collected. Increasing levels of MCI increased batter pH, emulsification temperature increase, batter extrusion values, and collagen levels. Thermal processing yield losses declined with increased MCI level. Addition of MCI may be effective for reducing such losses in low‐fat meat batters without major changes in batter stability.