EFFECTS OF HOT BONING, VARYING LEVELS OF SALT AND PHOSPHATE AND STORAGE PERIOD ON THE CHARACTERISTICS OF PREBLENDED PORK USED IN FRANKFURTERS.
Author(s) : CHOI Y. I.
Type of monograph: Doctoral thesis
Summary
EVALUATION OF THE EFFECTS OF HOT OR COLD BONING (24 HRS POST-MORTEM AFTER CHILLING) OF CARCASES ON PH, EMULSIFYING CAPACITY, PROTEIN SOLUBILITY AND COOKING LOSSES OF MIXED MEAT USED IN SAUSAGE MEAT. THESE MIXTURES ARE THENADDED WITH SODIUM CHLORIDE AND/OR PHOSPHATES PRIOR TO BEING ANALYZED FOR THEIR PROPERTIES, THEIR STABILITY AND THEIR MICROFLORA. SENSORY, RHEOLOGICAL AND MICROBIOLOGICAL ANALYSES ARE ALSO MADE ON MIXED MEAT STORED 6 DAYS UNDER REFRIGERATION. THE PRESENCE OF SODIUM CHLORIDE INDUCES A RAPID INCREASE IN THE TBA INDEX AFTER 2 DAY STORAGE.
Details
- Original title: EFFECTS OF HOT BONING, VARYING LEVELS OF SALT AND PHOSPHATE AND STORAGE PERIOD ON THE CHARACTERISTICS OF PREBLENDED PORK USED IN FRANKFURTERS.
- Record ID : 1988-1489
- Languages: English
- Publication: United states/United states
- Publication date: 1986
- Source: Source: 160 p.; 252 ref.
Indexing
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EFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY...
- Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
View record
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COMPARISON OF ELECTRICAL STIMULATION, CARCASS C...
- Author(s) : SEMAN D. L.
- Date : 1986
- Languages : English
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VARIATION OF MEAT QUALITY TRAITS DURING STORAGE...
- Author(s) : VADA M.
- Date : 1979/08/27
- Languages : English
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PROCESSING, SENSORY AND CHEMICAL PROPERTIES OF ...
- Author(s) : ABU-BAKAR A.
- Date : 1989
- Languages : English
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FACTORS AFFECTING PROPERTIES OF RAW-FROZEN AND ...
- Author(s) : MATLOCK R. G.
- Date : 1984
- Languages : English
View record