This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batte...

AIM The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). MATERIALS AND METHODS Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo me...

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for...

BACKGROUND Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance. OBJECTIVE We assessed the effect of meat texture on the dietary protein digestion rate, amino acid availability, and subsequent pos...

The present study was envisaged to prepare dietary fiber rich chicken meat rolls and patties. The combination of two different sources of dietary fiber viz. black gram hull and psyllium husk has been used. They were added in three different levels viz. 5% black gram hull and 2% psyllium husk, 5% black gram hull and 4% psyllium husk and 5% black gram hull and 6% psyllium husk. The sensory charac...

&#x0D; The purpose of this study was to characterize the stock broiler meat sourced from cage maintenance sys- tem, especially related mass quality at room temperature. indicators observed included texture and organoleptic profiles chicken meat. research methodology used a completely randomized design with 4 shelf-life treatments (S), namely S1 (1 hour); S2(3hours); S3 (5 hours) S4 (7 hours). r...

Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physical and sensory characteristics of raw and finished products. For example, in comminuted meats, the ability of a muscle mince to form a three-dimensional gel matrix, to emulsify fat, and to retain natural and added wat...

Introduction: PSE syndrome regards to meat defects. It is generally described as a major defect affecting the colour (paler than normal), the texture (softer than normal) and the water holding capacity (lower than normal) of the meat. All these quality issues are becoming a concern to the industry. PSE syndrome has first been described in pork mainly since the beginning of the 60’s and more rec...

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) kañiwa (Chenopodium pallidicaule); well llama (Lama glama) that is low in cholesterol. For this reason, present investigation aimed to optimize a sausage considering three main components: meat, flour pecans. The D-Optimal mixture de...