Investigation of Rehydration Characteristics of Compressed Comminuted Meats
Final rept. Sep 1972-Dec 1973
RUTGERS - THE STATE UNIV NEW BRUNSWICK NJ DEPT OF FOOD SCIENCE
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The report presents formulations of dehydrated compressed comminuted meat products with controlled rehydration properties. Meatballs and pork sausages are deep-fat fried, freeze dried, slightly remoistened, compressed into blocks and then redried. Selection of suitable binder systems is vital for insuring adequate rehydration without overimbibition. Combinations of certain cross-linked andor pregelatinized modified starches with small amounts of isolated wheat gluten were found to impart desired characteristics.
- Food, Food Service and Nutrition