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Effects Of Nonfat Dry Milk, Whey Protein Concentrate, And Calcium Caseinate On Color And Texture Of Turkey Rolls, Brent Neeley Dobson
Effects Of Nonfat Dry Milk, Whey Protein Concentrate, And Calcium Caseinate On Color And Texture Of Turkey Rolls, Brent Neeley Dobson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC).
The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incorporation into evaluated …