Document Type

Thesis - Open Access

Award Date

1970

Degree Name

Master of Science (MS)

Department

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

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