ShareHot boning of meat.
Author(s) : GARIEPY C., DELAQUIS P.
Type of article: Article
Summary
The benefits of hot boned meat are discussed, notably its use in meat pre-blends to inhibit muscle metabolism. Such blends could be used to manufacture sausages and frankfurters. The authors state that studies have shown that the microbiological quality of hot boned meat does not differ significantly from that produced by conventional means. The salting of meat is reviewed and details are given of the stability of emulsions prepared from hot and cold pork pre-blends at various salt levels. Industrial implications of hot boning are also discussed.
Details
- Original title: Hot boning of meat.
- Record ID : 1993-2076
- Languages: English
- Source: Alimentech - vol. 5 - n. 3
- Publication date: 1992/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Meat; Sausage; Curing; Pork; Hot boning
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- Date : 1986
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