INFLUENCE OF FROZEN STORAGE OF SCALDED HAM MANUFACTURED FROM CHILLED AND HOT MEAT ON SELECTED PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES.

Author(s) : DUDA Z., SZMANKO T., MASLANKA M.

Type of article: Article

Summary

HAMS PROCESSED FROM HOT MEAT COULD BE FROZEN-STORED FOR A RELATIVELY LONG TIME WITHOUT ANY SIGNIFICANT DETRIMENTAL CHANGES IN PRODUCT QUALITY APART FROM SHEAR FORCE (TENDERNESS). THE RESIDUAL NITRITE LEVEL DECREASES SIGNIFICANTLY AND THE DEGREE OF NITRITE DEPLETION IS GREATER IN HAMS PROCESSED FROM HOT MUSCLE. THE YIELD MUSCLE WAS SIGNIFICANTLY LOWER WITH THE ACCELERATED METHOD. FURTHER EXPERIMENTS ARE NEEDED TO DETERMINE HOW TO IMPROVE THE PRODUCTION YIELD OF PRODUCTS SUCH AS BONELESS HAM.

Details

Original title: INFLUENCE OF FROZEN STORAGE OF SCALDED HAM MANUFACTURED FROM CHILLED AND HOT MEAT ON SELECTED PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES.
Record ID : 1984-2337
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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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Meat; Organoleptic property; Pork; Nitrite; Ham; Hot boning; Freezing