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- W2022155631 abstract "The performance of native and heat treated egg white and beef was examined in a wiener–type product. All meat formulations were used as controls. These materials replaced 40% of the beef in both high and low protein formulations. Native and heat treated egg white improved cook stability in the high protein formulation while only heat treated egg white compared favorably to the all meat controls in low protein formulations. All replacers had an adverse effect on texture with the exception of heat treated egg white in the high protein formulation. The level of protein and the physical state of the ingredient were found to affect comminution energy as measured by the Universal Food Rheometer. On a étudié les effets de blancs d'oeuf et de viandes de boeuf crus et chauffés dans un produit du type saucisson de Francfort. Les témoins furent composés entièrement de viande. Les ingredients servirent à remplacer 40% de la viande de boeuf dans des compositions riches et pauvres en protéine. La stabilité à la cuisson fut améliorée avec le blanc d'oeuf cru ou chauffé dans le cas des compositions riches en protéine, tandis que seulement le blanc d'oeuf chauffé s'est montré comparable aux témoins dans le cas des échantillons pauvres en protéi ne. A l'exception du blanc d'oeuf chauffé dans les échantillons riches en protéine, tous les aut res substitutions se sont avérées néfastes à la texture. Le niveau de protéine et l'état physique de l'ingrédient affectèrent l'énergie de désintégration, telle que mesurée au rhéometre Universal." @default.
- W2022155631 created "2016-06-24" @default.
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- W2022155631 date "1980-10-01" @default.
- W2022155631 modified "2023-10-18" @default.
- W2022155631 title "Functionality of Native and Heat Treated Egg White and Beef in a Meat Emulsion System" @default.
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- W2022155631 doi "https://doi.org/10.1016/s0315-5463(80)73399-0" @default.
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