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Article: Use collagen proteins to obtain cost savings in processed meat, poultry.
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2004
CopyrightCOPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Collagen proteins play a major role in determining the texture of meat products. They also contribute to the nutritional value, flavor and succulence of meat. Collagen sourced from bone and skin is finding increased use as an ingredient to improve water and fat retention in meat products.
Scientists at Proliant designed a study to determine the water-binding and purge-reducing capabilities of collagen proteins from pork, chicken and turkey in various processed meat and poultry applications. A typical frankfurter formulation was used as a model for studying the effects of pork collagen when used at incremental levels of 0% to 3.5%.
Researchers found that ...