Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

Summary The effects of eleven ingredients (originating from various ingredient classes: animal proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different concentrations on drip loss, rheological characteristics and hardness were evaluated in a lean meat model system. The high concentration of potato starch, insoluble citrus fibre, rice starch or pea protein significantly ( P < 0.05) reduced drip losses (6.92%,...