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Effect of soy protein isolate on water-binding capacity of emulsified sausage mixes


Proceedings of the European Meeting of Meat Research Workers (29, Vol. II): F.7, 735-743
Effect of soy protein isolate on water-binding capacity of emulsified sausage mixes
Cooled beef and pig meat were carefully separated into muscle, fatty tissue and connective tissue components; each was minced through a 2-mm mesh grid, mixed with 2.5% dry salt and 7.5 mg NaNO2/100 g muscle, and held at 0-4 degrees C for 24 h. Model sausage mixes were prepared using at 4 levels each 25-100% muscle, 0-30% hydrated soya protein isolate, 0-45% fatty tissue, 0-18% connective tissue, and 24-45% water.


Accession: 001189809



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