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Abstract
The cooking kinetics of meat emulsions containing various fillers was determined by monitoring changes in textural properties during smoke-house cooking. The fillers used were buttermilk powder, corn starch, micro-crystalline cellulose, modified corn starch, modified wheat flour, soy-protein concentrate and whey-protein concentrate. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers.
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