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University of Missouri--Columbia
Effects of lactic acid source on properties of beef sausages restructured with alginate gel
Abstract
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.
Degree
thesis:*- Name thesis:degree_name
- M.S.
- Level thesis:degree_level
- Masters
- Discipline thesis:degree_discipline
- Food science (MU)
- Grantor dc:publisher
- University of Missouri--Columbia
- Year dc:date.issued
- 2015
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Jia, Shuhui
- Advisor dc:contributor.advisor
-
- Clarke, Andrew Douglas
Rights
dc:rights- Statement dc:rights
-
- Access to files is limited to the campuses of the University of Missouri with SSO login.
- Language dc:language.iso
- eng, English
Identifiers
dc:identifier.*- Handle dc:identifier.uri
- https://hdl.handle.net/10355/48665
- OAI identifier oai:identifier
- oai:mospace.umsystem.edu:10355/48665