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LOW-TEMPERATURE OSMOTIC DEHYDRATION IMPROVES THE QUALITY OF INTERMEDIATE MOISTURE MEATS.

Author(s) : MUGURUMA M., KATAYAMA K., NAKAMURA M.

Type of article: Article

Summary

DEHYDRATION AT 277 K (4 DEG C) IS PREFERABLE TO A MORE RAPID DEHYDRATION AT 298 K (25 DEG C) AS PROTEINS ARE LESS DETERIORATED AT LOW TEMPERATURE. WITH THIS PROCESS, THE WATER CONTENT DECREASES AT 330 K (57 DEG C) IN 150 HRS, ANDTHE WATER ACTIVITY IS 0.965. THE MICROSCOPY STUDY OF MEAT AT INTERMEDIARY MOISTURE CONTENTS SHOWS THAT THE ORIGINAL STRUCTURE OF MUSCLE IS PRESERVED. THIS PROCESS CAN BE APPLIED TO BEEF, PORK, CHICKEN AND RABBIT. (Bibliogr. int. CDIU PA-CNRS, FR., 88-210-234897.

Details

  • Original title: LOW-TEMPERATURE OSMOTIC DEHYDRATION IMPROVES THE QUALITY OF INTERMEDIATE MOISTURE MEATS.
  • Record ID : 1988-2313
  • Languages: English
  • Source: Meat Sci. - vol. 21 - n. 2
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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