ShareEFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES.
Author(s) : BERRY B. W.
Type of article: Article
Summary
THE ADDITION OF SOY REDUCES WEIGHT LOSSES DURING COOKING OF DEEP-FROZEN PATTIES, WITH A HIGHER WATER RETENTION IN COOKED PRODUCTS. IN ORDER TO AVOID WEIGHT LOSSES, IT IS RECOMMENDED TO ADD SOY PROTEINS TO THE PATTIES, TO REDUCE THE FREEZING TIME AND TO STORE AT TEMPERATURES LOWER THAN OR EQUAL TO -18 DEG C. (Bibliogr. int. CDIUPA, FR., 91-274045.
Details
- Original title: EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES.
- Record ID : 1992-1732
- Languages: English
- Source: J. Muscle Foods - vol. 2 - n. 2
- Publication date: 1991
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Meat; Beef; Protein; Soya; Weight loss; Cooking; Freezing
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