Investigation of Rehydration Characteristics of Compressed Comminuted Meats

Abstract

The report presents formulations of dehydrated compressed comminuted meat products with controlled rehydration properties. Meatballs and pork sausages are deep-fat fried, freeze dried, slightly remoistened, compressed into blocks and then redried. Selection of suitable binder systems is vital for insuring adequate rehydration without overimbibition. Combinations of certain cross-linked and/or pregelatinized modified starches with small amounts of isolated wheat gluten were found to impart desired characteristics.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1974
Accession Number
ADA009104

Entities

People

  • Arvind S. Ranadive
  • Edward Seltzer
  • Emil A. Huang

Organizations

  • Rutgers University Department of Food Science

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Biological Sciences
  • Chemistry
  • Contracts
  • Dehydrated Foods
  • Fatty Acids
  • Food
  • Freeze Dried Foods
  • Freeze Drying
  • Hot Water
  • Meals
  • Microbiology
  • Microorganisms
  • Moisture Content
  • Personnel Management
  • Plant Oils
  • Standards
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Polymer Science and Engineering.