Date of Award
Doctor of Philosophy
The effects of isolated soy protein and canning on the properties of extended cured beef were evaluated. Extended cured beef was made with varying levels of isolated soy protein. The products were evaluated on processing yield, percentage extension, purge, color and color stability, toughness, proximate composition, pH, TBA, salt concentration, residual nitrite levels, sensory characteristics and microbial profiles. Addition of isolated soy protein improved (though not significantly) product yield, percentage extension, purge and color. Isolated soy protein had no effect on color stability, residual nitrite, pH and TBA measurements. Higher levels (2.6% and 3.35%) of isolated soy protein reduced the sensory scores for flavor, texture, juiciness and overall acceptability;The effects of canning on ham, cured beef and soy extended cured beef were compared. The products were evaluated on processing yield, percentage extension, proximate composition and color. Canning increased percentage extension and product yield and their effect on other product characteristics, as compared to the conventional production methods.
Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/
Arno Enrique Sandoval
Sandoval, Arno Enrique, "Effect of isolated soy protein and canning on physical, chemical, microbiological and sensory properties of extended cured beef " (1987). Retrospective Theses and Dissertations. 8589.