{"id":{"repo_id":"missouri","oai_identifier":"oai:mospace.umsystem.edu:10355/48665"},"canonical_url":"https://search.dev.ndltd.org/etd/missouri/oai:mospace.umsystem.edu:10355/48665","repository":{"repo_id":"missouri","name":"University of Missouri","base_url":"https://mospace.umsystem.edu/oai/request"},"display":{"title":"Effects of lactic acid source on properties of beef sausages restructured with alginate gel","abstract":"[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Restructured meat products play an important role in the market place because restructuring of meat products enables the use of low-price cuts or raw material from mature animals to produce high quality meat products at reduced cost (Clarke and others 1998). There are two different binding systems in restricting technology: thermally (hotset) or chemically (coldset). The objective of this study was to compare the effects of different acidification methods on beef sausages by using alginate as a cold-set binder.","abstract_html":"[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Restructured meat products play an important role in the market place because restructuring of meat products enables the use of low-price cuts or raw material from mature animals to produce high quality meat products at reduced cost (Clarke and others 1998). There are two different binding systems in restricting technology: thermally (hotset) or chemically (coldset). 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There are two different binding systems in restricting technology: thermally (hotset) or chemically (coldset). The objective of this study was to compare the effects of different acidification methods on beef sausages by using alginate as a cold-set binder."]},{"key":"dc:title","label":"Title","values":["Effects of lactic acid source on properties of beef sausages restructured with alginate gel"]}]}],"canonical_facts":{"dc:contributor.advisor":["Clarke, Andrew Douglas"],"dc:creator":["Jia, Shuhui"],"dc:date.accessioned":["2016-04-18T21:36:38Z"],"dc:date.available":["2016-04-18T21:36:38Z"],"dc:date.issued":["2015"],"dc:description.abstract":["[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Restructured meat products play an important role in the market place because restructuring of meat products enables the use of low-price cuts or raw material from mature animals to produce high quality meat products at reduced cost (Clarke and others 1998). There are two different binding systems in restricting technology: thermally (hotset) or chemically (coldset). The objective of this study was to compare the effects of different acidification methods on beef sausages by using alginate as a cold-set binder."],"dc:identifier.uri":["https://hdl.handle.net/10355/48665"],"dc:language":["English"],"dc:language.iso":["eng"],"dc:publisher":["University of Missouri--Columbia"],"dc:rights":["Access to files is limited to the campuses of the University of Missouri with SSO login."],"dc:title":["Effects of lactic acid source on properties of beef sausages restructured with alginate gel"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food science (MU)"],"thesis:degree_level":["Masters"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Missouri--Columbia"]},"updated_at":"2026-07-24T03:07:01Z"}