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CURING OF MECHANICALLY DEBONED MEAT OBTAINED FROM HEN AND TURKEY CARCASSES.

[In Polish. / En polonais.]

Author(s) : MROCZEK J., SLOWINSKI M.

Type of article: Article

Summary

THE COMPOSITION OF SALT SOLUTION AND THE TIME OF CURING AT 276-279 K (3-6 DEG C) WERE EXAMINED. IN THE CURED MECHANICALLY DEBONED MEAT THE TOTAL CONTENT OF PIGMENTS, THE LEVEL OF NITROSOMYOGLOBIN AND NITROSOMYOCHROMOGEN, FREE NITRITES, CHLORIDES AND THE DEGREE OF DISCOLOURATION WERE DETERMINED AFTER 1 TO 48 HOURS. A SALT SOLUTION CONTAINING 0.015% ASCORBIC ACID IN RELATION TO THE MEAT WEIGHT PERMITTED TO OBTAIN THE DESIRABLE CURING OF MECHANICALLY DEBONED MEAT FROM HEN AND TURKEY CARCASSES AS EARLY AS AFTER 2-4 HR.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1984-0634
  • Languages: Polish
  • Source: Med. weter. - vol. 39 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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