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MOISTURE LOSSES DURING CHILLING FROM THE SKIN SURFACE OF SCALDED PORK CARCASSES.

Author(s) : SCHAEFER-ZEIDLER C. E., JUDGE M. D., ABERLE E. D.

Type of article: Article

Summary

THE PROPORTION OF COOLER SHRINKAGE FROM THE SKIN OF SCALDED, DEHAIRED PORK CARCASSES WAS ESTIMATED. MEAN CARCASS COOLER SHRINKAGE WAS 1.91% DURING A 24 HR CHILL AT 271 K (-2 DEG C). APPROXIMATELY 80% OF THE COOLER SHRINKAGE WAS MOISTURE ENDOGENOUS TO THE SKIN AND 20% ORIGINATED FROM THE MUSCLE AND ADIPOSE TISSUE. MOISTURE WAS NOT ABSORBED IN SIGNIFICANT QUANTITIES BY THE SKIN DURING THE SCALDING, DEHAIRING AND CARCASS WASHING PROCESS.

Details

  • Original title: MOISTURE LOSSES DURING CHILLING FROM THE SKIN SURFACE OF SCALDED PORK CARCASSES.
  • Record ID : 1984-0599
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 4; 1983.07-08; 1350-1351; 2 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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