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BIOCHEMICAL AND PHYSICAL PARAMETERS IN THE CURING OF HOT PORK. 2.

[In German. / En allemand.]

Author(s) : FELDHUSEN F., WENZEL S.

Type of article: Article

Summary

INVESTIGATING THE INFLUENCE OF THE IMMERSION TIME (2, 4, 6 AND 22 HOURS) IN A CURING BRINE AT DIFFERENT TEMPERATURES: 278, 293 AND 303 K (5, 20 AND 30 DEG C) ON THE PHYSICAL PARAMETERS OF HOT PORK DURING CURING. THE TEST SAMPLES WERE MUSCLES TAKEN FROM WARM AND CHILLED LEGS OF PORK. THERE IS A GREATER RETENTION OF PRODUCT PROPERTIES IF WARM PORK CARCASSES (1.5 HOURS POSTMORTEM) ARE CURED IN A LOW TEMPERATURE BRINE (278 K) AS A MORE RAPID ATTAINMENT OF THE CORE TEMPERATURE RETARDS OR INHIBITS BIOCHEMICAL PROCESSES IN THE MEAT, AND IMPROVES THE WATER BINDING CAPACITY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0682
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 6
  • Publication date: 1985/06
  • Document available for consultation in the library of the IIR headquarters only.

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