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- W2118328971 abstract "Restructured beef steaks were made in triplicate to contain the following ingredients; meat only, meat + vital wheat gluten (VWG) and meat + isolated soy protein (ISP). In addition, each treatment was made with and without flavorings (0.44% sodium chloride, 0.25% sodium tripolyphosphate and 0.31% hydrolyzed vegetable protein). Off-flavor scores were not different (P > 0.05) between meat and meat + VWG steaks made without flavorings; however, steaks made with meat + ISP alone had the highest (P < 0.05) off-flavor score. AU products made with flavorings were more cohesive, juicier, and required more effort to fragment than those made without flavorings. Instron rheological values increased (not significant among all comparisons) when flavorings were used. Steaks made with VWG or ISP were not different from each other in overall desirability scores but neither of these treatments (with or without flavorings) were as desirable as controls." @default.
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- W2118328971 date "1981-07-01" @default.
- W2118328971 modified "2023-09-27" @default.
- W2118328971 title "Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks" @default.
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- W2118328971 doi "https://doi.org/10.1111/j.1365-2621.1981.tb02977.x" @default.
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