University scientists developing new pork-soybean snack
1987
Food scientists at the University of Missouri have developed a nutritious, fast food snack made from inexpensive pork cuts and soybean hulls. The snack product consists of a ball-shaped piece of pork covered by a soybean batter that is baked in a hot air oven and served. Nutritionally, the product is a good source of fiber, iron, and minerals, and is lower in fat than similar products which are deep-fat fried. If the product is successful commercially, the wholesale value of processed soybean hulls and pork picnic shoulder may increase two- to six-fold. Research experiments on the snack product are nearing completion, and university food scientists hope to turn the product over to food processors for mass production and marketing within the next year. (aje)
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