Graduate Student Research Poster Competition -- M. S. DIVISION

نویسندگان

  • K. I. Meek
  • N. G. Marriott
  • S. E. Duncan
  • M. B. Solomon
  • B. T. Rodriguez
چکیده

191 ences among low fat high added water bologna containing different FG. Addition of FG to bologna did not improve (P>0.05) cook yield, purge or emulsion stability or alter objective texture measurements when compared to control bologna. In general, sensory panel found that incorporation of FG made low fat/high added water bologna lighter (P<0.05) in color, with a more springy and firm texture. Bologna containing FG expressed less moisture than control bologna, and the difference increased (P<0.05) from

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تاریخ انتشار 2001