ShareEFFECTS OF HOT OR COLD DEBONING ON FUNCTIONAL PROPERTIES OF BROILER DARK MEAT AND QUALITY OF SAUSAGE.
Author(s) : LYON C. E.
Type of article: Article
Summary
ONE GROUP OF CARCASSES WAS DEBONED WITHIN 1 HR POSTMORTEM WITHOUT CHILLING (HOT DEBONED). A SECOND GROUP WAS DEBONED 24 HR POSTMORTEM AFTER STANDARD COMMERCIAL CHILLING AND ICE PACK STORAGE (COLD DEBONED). HOT DEBONED MEAT SHOWED SIGNIFICANTLY HIGHER PH, EMULSIFYING CAPACITY, AND RELEASED LESS MOISTURE AND FAT THAN COLD DEBONED MEAT. SAUSAGE MADE FROM HOT DEBONED MEAT SHOWED SIGNIFICANTLY GREATER COOKING LOSS AND SHRINK, AND THE RESULTING COOKED PRODUCT WAS HARDER AND CHEWIER THAN COOKED SAUSAGE MADE FROM COLD DEBONED MEAT.
Details
- Original title: EFFECTS OF HOT OR COLD DEBONING ON FUNCTIONAL PROPERTIES OF BROILER DARK MEAT AND QUALITY OF SAUSAGE.
- Record ID : 1984-0194
- Languages: English
- Source: Br. Poult. Sci. - vol. 62 - n. 6
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Cold boning; Meat; Chilling; Organoleptic property; Sausage; Meat product; Hot boning
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