Functionality of Fillers and Meat Ingredients in Comminuted Meat Products
Review articleOpen access

AbstractThe functional behaviour of eight filler and six meat ingredients has been studied on the basis of equivalent nonfat dry weight in comminuted meat systems of various binding strengths. Homogenates were prepared in a small bowl chopper and the cook stabilities and texture determined on both wieners and canned material. Emulsifying capacities are shown to be a poor basis for a comprehensive bind value scale. An alternative approach is proposed which uses the concept of protein quality factors based on the functional effects of ingredients in comminuted meat systems.

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