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IMPROVING YIELD AND STRUCTURE BY USING MECHANICALLY DEBONED POULTRY MEAT.

[In German. / En allemand.]

Author(s) : WISMER-PEDERSEN J., KUMAR S.

Type of article: Article

Summary

MANUFACTURE OF LUNCHEON MEAT OF MECHANICALLY DEBONED POULTRY MEAT (MDM) RESULTED IN HIGHER SHRINKAGE AND SOFTER TEXTURE. THE INFERIOR QUALITY IS DUE TO LOWER FAT EMULSIFICATION CAPACITY AND GELLING ABILITY. TREATMENT OF MDM FOR THREE HOURS AT 283-285K (10-12 DEG C) WITH THE PROTEOLYTIC ENZYMES PAPAIN AND ALCALASE IMPROVED FAT EMULSIFICATION CAPACITY. COMBINATION OF TREATMENT OF MDM WITH PAPAIN AND BLOOD PLASMA IN THE LUNCHEON MEAT GAVE A PRODUCT WITH SAME PHYSICAL PROPERTIES AND SENSORIAL QUALITY AS LUNCHEON MEAT MADE OF HAND CUT MEAT.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-2341
  • Languages: German
  • Source: Fleischwirtschaft - vol. 64 - n. 1
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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