(Total Views: 224)
Posted On: 03/21/2019 8:42:15 PM
Post# of 63821
$RIBT 2 papers bigbaslur received released February 1, 2019
Interesting that one is from 2016 and the other 2017. Is this late release tied to the new plant being built at Golden Ridge? Maybe not, but hope so.
1. Use of Stabilized Rice Bran as a Replacer of Modified
Food Starch or Meat in Smoked Sausage
You will have to open the file to see the whole study>>>>>
https://dl.sciencesocieties.org/publications/mmb/pdfs/1/2/39
Conclusion>>>
SRB is a cost-effective, functional, non-GMO,
non-allergen, minimally processed ingredient that can
replace MFS(Modified Food Starch) or meat while improving yield and reducing purge in comminuted smoked sausage. SRB offers a
more consumer friendly recognizable label compared to
other binders that are approved for use in meat products
2. Use of Stabilized Rice Bran as a Replacer of Soy Protein
Concentrate or Meat in a Beef and Binder Product
https://dl.sciencesocieties.org/publications/mmb/pdfs/1/3/32
Conclusion
SRB is a cost-effective, functional, non-GMO,
non-allergen, minimally processed ingredient that can
replace SPC(Soy Protein Concentrate) or meat while improving yield, sliceability and reducing purge in a beef and binder product. SRB offers a friendlier recognizable label compared to other
binders that are approved for use in meat products.
Is this huge or what.. CAN REPLACE MEAT
Is this what the new plant is about?
Both studies by G. Prabhu1*, R. Husak1, and R. Smith. Smith was with RIBT at the time, Gits Prabhui has been researching SRB at Iowa State for many years.
TY bigbasslur
Interesting that one is from 2016 and the other 2017. Is this late release tied to the new plant being built at Golden Ridge? Maybe not, but hope so.
1. Use of Stabilized Rice Bran as a Replacer of Modified
Food Starch or Meat in Smoked Sausage
You will have to open the file to see the whole study>>>>>
https://dl.sciencesocieties.org/publications/mmb/pdfs/1/2/39
Conclusion>>>
SRB is a cost-effective, functional, non-GMO,
non-allergen, minimally processed ingredient that can
replace MFS(Modified Food Starch) or meat while improving yield and reducing purge in comminuted smoked sausage. SRB offers a
more consumer friendly recognizable label compared to
other binders that are approved for use in meat products
2. Use of Stabilized Rice Bran as a Replacer of Soy Protein
Concentrate or Meat in a Beef and Binder Product
https://dl.sciencesocieties.org/publications/mmb/pdfs/1/3/32
Conclusion
SRB is a cost-effective, functional, non-GMO,
non-allergen, minimally processed ingredient that can
replace SPC(Soy Protein Concentrate) or meat while improving yield, sliceability and reducing purge in a beef and binder product. SRB offers a friendlier recognizable label compared to other
binders that are approved for use in meat products.
Is this huge or what.. CAN REPLACE MEAT
Is this what the new plant is about?
Both studies by G. Prabhu1*, R. Husak1, and R. Smith. Smith was with RIBT at the time, Gits Prabhui has been researching SRB at Iowa State for many years.
TY bigbasslur
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