Low-fat/calorie products were originally developed for diabetics and people with specific
health problems and they were considerably expensive. Nowadays, consumers' demand for …

A four-factor central composite design was adopted for studying the effects of κ-
carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs or Kung …

Smaller amounts of different plant oils were used to replace pork fat in developing low-fat
Kung-wans, an emulsified meatball. A one-way randomized complete block design was …

This study was designed to explore the potential of refined, bleached and deodorized (RBD)
palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points …

Numerous nonmeat additives have been evaluated for enhancement of the quality of meat
products or for product development/modification. Some nonmeat additives function …

La grasa animal que se usa para elaborar productos cárnicos emulsionados como las
salchichas es muy importante para aportar características de sabor y textura al producto. Sin …

ABSTRACT A mixture design approach was used to evaluate interactions between
carrageenan, gellan gum and flaxseed gum and their effect on total expressible fluid, texture …

Cottonseed meal samples were collected from nine cottonseed oil mills in the USA. The
meal samples contained 230–1,820 ppm free gossypol and 8,300–16,480 ppm total …

ABSTRACT Beef‐carrageenan (BC; 10% fat) patties—with sodium ascorbate (0.05%),
sodium lactate (3%), sodium tripolyphosphate (0.3%), ascorbate‐phos‐phate, ascorbate …

ABSTRACT One 40%‐fat, three 10%‐fat, and three 17%‐fat ground pork sausage products
were manufactured. Within each reduced‐fat level, these products contained 0.5 …