The Effects of Using Fruit Fibres and Rice Starch on the Technological and Textural Parameters of a Beef Product

C. Botinestean; A.M. Mullen; J.P. Kerry; R.M. Hamill

The Effects of Using Fruit Fibres and Rice Starch on the Technological and Textural Parameters of a Beef Product

于63rd International Congress of Meat Science and Technology

著者：

C. Botinestean

C. Botinestean ¹Teagasc, Food Research Centre, Ashtown, Dublin, Ireland

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A.M. Mullen

A.M. Mullen ¹Teagasc, Food Research Centre, Ashtown, Dublin, Ireland

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J.P. Kerry

J.P. Kerry ²Department of Food and Nutritional Sciences, University College Cork, Ireland; ruth.hamill@teagasc.ie

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R.M. Hamill

R.M. Hamill ¹Teagasc, Food Research Centre, Ashtown, Dublin, Ireland

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类型:: 章节

Page Range:: 993–994

DOI:: https://doi.org/10.3920/9789086868605_446

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There is a knowledge deficit in understanding the interaction of the functional ingredients on meat tenderness, particularly in the development of targeted meat products for elderly consumers. Developing beef injected products that require reduced mastication effort might contribute to improving beef intakes among the elderly population. In this study two fruit fibres and their mixture, in combination with rice starch were used in an injection process of beef ST in order to facilitate the optimization of a suitable combination of fibre and starch that might improve the technological and textural parameters of beef products. The inclusion of apple fibre in combination with rice starch represents a feasible alternative, providing a juicier/ softer product suitable for elderly consumers.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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The Effects of Using Fruit Fibres and Rice Starch on the Technological and Textural Parameters of a Beef Product

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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