Accession Number:
ADA009104
Title:
Investigation of Rehydration Characteristics of Compressed Comminuted Meats
Descriptive Note:
Final rept. Sep 1972-Dec 1973
Corporate Author:
RUTGERS - THE STATE UNIV NEW BRUNSWICK NJ DEPT OF FOOD SCIENCE
Personal Author(s):
Report Date:
1974-06-01
Pagination or Media Count:
118.0
Abstract:
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.
Descriptors:
Subject Categories:
- Food, Food Service and Nutrition