SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 281-282
- https://doi.org/10.1111/j.1365-2621.1977.tb01274.x
Abstract
Sensory properties of beef, pork and turkey meat loaves and beef patties containing heat‐coagulated cheese whey lactalbumin curd (LC) were evaluated by hedonic scale taste panel procedures. Beef products showed significant linear regression between decreasing hedonic scores and increasing % LC when served under normal light, but not under red light. Pork and turkey loaves containing 0, 5 or 10% LC did not differ significantly. Products containing 20% LC were significantly inferior. Poor appearance of beef products containing LC may have influenced their low rating. Ground pork and ground turkey appeared more compatible. with the LC than ground beef.This publication has 4 references indexed in Scilit:
- USE OF COAGULATED LACTALBUMIN FROM CHEESE WHEY IN GROUND MEATSJournal of Food Science, 1975
- QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVESJournal of Food Science, 1975
- Ministry of State for Science and Technology Publicize Outstanding Achievements of Canadian Science and TechnologyCanadian Institute of Food Science and Technology Journal, 1974
- A NON-PARAMETRIC RANKING METHOD FOR THE STATISTICAL EVALUATION OF SENSORY DATAChemical Senses, 1974