Measurement of the binding properties of meat used in restructured beef products

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dc.contributor.author Goll, S.J.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-12-01T22:20:05Z
dc.date.available 2010-12-01T22:20:05Z
dc.date.issued 2010-12-01
dc.identifier.uri http://hdl.handle.net/2097/6726
dc.description.abstract The dried weight of the material washed from meat surfaces by distilled water closely paralleled the binding strength between meat particles as measured by tensile strength testing. Sponges added to meat pieces during mixing were a poor estimation of protein extraction and binding strength. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1987 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 87-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514 en_US
dc.subject Beef en_US
dc.subject Meat binding en_US
dc.subject Restructured beef products en_US
dc.title Measurement of the binding properties of meat used in restructured beef products en_US
dc.type Conference paper en_US
dc.date.published 1987 en_US
dc.citation.epage 49 en_US
dc.citation.spage 47 en_US
dc.description.conference Cattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987 en_US
dc.contributor.authoreid ckastner en_US


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