Document Type
Thesis - Open Access
Award Date
1970
Degree Name
Master of Science (MS)
Department / School
Foods and Nutrition
Abstract
Freeze-drying has been generally regarded as the mildest method known for drying meats, but even this process has caused undesirable changes in meat quality. The texture of rehydrated freeze-dried meat has been found to be tougher and drier than untreated meats. In addition, the meat may have a "woody" texture. Apparently something has occurred during the freeze-dry process that reduced the water-holding capacity of the meat. This has been reflected in the meat's inability to become fully rehydrated. Sodium hexametaphosphate (SHNP) has been used successfully to increase the water-holding capacity of meat and fowl. No study has been conducted to ascertain if SHMP might have a similar effect on freeze-dried chicken meat. The present study was undertaken to determine the effect of SHMP on the palatability of freeze-dried chicken meat.
Library of Congress Subject Headings
Freezing -- drying
Poultry
Food -- preservation
South Dakota State University Thesis
Format
application/pdf
Number of Pages
45
Publisher
South Dakota State University
Recommended Citation
Giang, Ngoc Hoa, "The Effect of Sodium Hexametaphosphate on the Palatability of the Freeze-Dried Chicken" (1970). Electronic Theses and Dissertations. 3778.
https://openprairie.sdstate.edu/etd/3778