Enhancing quality and value of meat ingredients for further processing

  • Lentils
  • University of Saskatchewan
  • Value-Added

Lead Investigator(s)

Dr. Phyllis Shand

Lead Investigator(s) Institution

University of Saskatchewan - Department of Food and Bioproduct Sciences

Objective

To understand the impact of antioxidants on the physicochemical and functional properties of meat ingredients with or without pulse ingredients.

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Processing

SPG Contribution

$75,128.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2014 - 2018

Co-funders

Agriculture Development Fund

Total Project Cost

$142,627.00