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HAM MASSAGING. EFFECT OF MASSAGING CYCLE, ENVIRONMENTAL TEMPERATURE AND PUMP LEVEL ON YIELD, BIND, AND COLOUR OF INTERMITTENTLY MASSAGED HAMS.

Author(s) : GILLETT T. A., CASSIDY R. D., SIMON S.

Type of article: Article

Summary

ON A CONSTANT TIME BASIS, CONTINUOUS MASSAGING APPEARED SUPERIOR TO INTERMITTENT MASSAGING AND SHORTER REST PERIODS WERE SUPERIOR TO LONGER REST PERIODS WHERE INTERMITTENT MASSAGING WAS USED. HIGH PUMP LEVELS (30, 35%) GAVE CORRESPONDINGLY HIGHER COOK SHRINK LOSSES AND LOWER BIND VALUES (ADHESION) THAN LOW PUMP LEVELS. IDEAL ENVIRONMENTAL MASSAGING TEMPERATURE APPEARED TO BE BETWEEN 277.4 AND 283 K (4.4 AND 10 DEG C) FOR MAXIMIZING CURED COLOUR DEVELOPMENT AND YIELD. BIND WAS REDUCED AT 283 K ; HOWEVER, NO PROBLEM IN SLICE DURABILITY WAS EXPERIENCED.

Details

  • Original title: HAM MASSAGING. EFFECT OF MASSAGING CYCLE, ENVIRONMENTAL TEMPERATURE AND PUMP LEVEL ON YIELD, BIND, AND COLOUR OF INTERMITTENTLY MASSAGED HAMS.
  • Record ID : 1983-1377
  • Languages: English
  • Publication date: 1982/07
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1083-1088; 1095; 3 fig.; 6 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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