Two varieties of oat fiber, each at 3 levels, were studied to determine effects of the oat fiber on quality characteristics of light bologna and fat‐free frankfurters. Seven treatments were formulated for each meat product: Control (0% oat fiber), 1% bleached oat fiber (BL), 2% BL, 3% BL, 1% high‐absorption oat fiber (HA), 2% HA, and 3% HA. Results indicated that addition of both types of oat fiber produced greater yields, and lighter, less red color. Purge was reduced with oat fiber at 3%. Product hardness increased for bologna with both fiber types. The extent of product change, however, was different for the 2 oat fiber varieties.
No takes yet. Share an insight, caveat, or question.
Steenblock et al. (2001) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: