Evaluation of water binding properties of powdered meat binders, substitutes, and extenders by mixing with freeze‐dried meat preparations and measuring the uptake of water on the Baumann apparatus

Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design

“…The role of soy-protein in extending meat products has also been well established (Ali, Perry, & Duyne, 1982;Anon, 1980;Dale, Steinsholt, Gumpen, & Hoyem, 1982;Heinevetter, Gassmann, & Kroll, 1986). Physico-chemical and rheological properties of beef sausages extended with bean flour were studied by Dzudie, Scher, Hardy, and Sanchez (2000).…”