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

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.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE