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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: 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.

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