Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters
ABSTRACT: The effect of using non-meat proteins (pea, faba, rice, whey, and caseinate; 2% level) on the texture, yield, and structure of lean turkey meat batters was compared to an all-meat control and a control with 2% added meat proteins. The best overall proteins were caseinate (animal derived) a...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579122006812 |