Sensory and physical measurements of dry fermented salami prepared with mechanically processed beef product and structured soy protein fiber
1979
Berry, B.W. | Cross, H.R. | Joseph, A.L. | Wagner, S.B. | Maga, J.A.
Extract: Dry fermented salami was prepared from formulation in which 0, 15 and 30 percent levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30 percent SSPF - 0 percent MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements showed that salami increased in firmness and darkened with drying time. Both trained and untrained sensory panels rated salami manufactured with 15 or 30 percent MPBP as generally comparable to the control salami.
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