INFLUENCE OF PRE-RIGOR PROCESSING, MECHANICAL TENDERIZATION, TUMBLING METHOD AND PROCESSING TIME ON THE QUALITY AND YIELD OF HAM.

Author(s) : MOTYCKA R. R., BECHTEL P. J.

Type of article: Article

Summary

FOUR TREATMENTS AT 2 LEVELS EACH INCLUDED MUSCLE CONDITION, PRE-RIGOR (HOT) OR POST-RIGOR (CHILLED), MECHANICAL KNIFE BLADE TENDERIZATION, VACUUM TUMBLING (CONTINUOUS OR INTERMITTENT), AND THE PROCESSING DELAY TIME BETWEEN VACUUM TUMBLING AND FURTHER PROCESSING. PRE-RIGOR PROCESSED MEAT TISSUE EXHIBITED HIGHER PH, WATER-HOLDING CAPACITY, AND COOKED YIELD CHARACTERISTICS. MECHANICAL KNIFE BLADE TENDERIZATION CONSISTENTLY INCREASED PROTEIN CONTENT OF THE UNCOOKED MEAT EXUDATE, COOKED YIELD, AND PALATABILITY CHARACTERISTICS.

Details

Original title: INFLUENCE OF PRE-RIGOR PROCESSING, MECHANICAL TENDERIZATION, TUMBLING METHOD AND PROCESSING TIME ON THE QUALITY AND YIELD OF HAM.
Record ID : 1984-1505
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 5; 1983.09-10; 1532-1536; 1 fig.; 5 tabl.; 26 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Tenderness; Meat; Rigor mortis; Water holding; Chilling; Organoleptic property; Protein; Pork; Ham