Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26" and 35"C), and gram-negative enteric counts. Cooked vacuum-packaged steaks were sampled for aerobic, gram-negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P
Six vegetable protein ingredients (glandless cottonseed flour, liquid cyclone process deglanded cottonseed flour, glandless cottonseed storage protein isolate, soy flour, soy protein concentrate, and shy protein isolate) were evaluated as partial replacements for milk solids-not-fat (MSNF) in soft-serve frozen desserts. Physical tests and sensory evaluations were conducted with the experimental desserts. All ingredients tested produced satisfactory results at low levels of substitution for MSNF. At higher levels of substitution, glandless cottonseed storage protein isolate appeared to be the best of the materials tested.
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