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PHYSICOCHEMICAL CHANGES DURING STORAGE OF PREBLENDED BEEF.

Author(s) : OCKERMAN H. W., CRESPO F. L.

Summary

BEEF WAS PREBLENDED. EMULSIFYING CAPACITY PER UNIT OF PROTEIN DOES NOT CHANGE MUCH, WITH SALT CONCENTRATIONS OF 3 TO 6% OR AT 263, 273 OR 288 K (-10, 0 OR 15 DEG C). THE VISCOSITY OF EXTRACT IS NOT SIGNIFICANTLY AFFECTED EITHER BY ADDED SALT AMOUNT OR STORAGE TEMPERATURE. WATER HOLDING CAPACITY INCREASES WITH SALT RATIOS ; IT INCREASES ON THE FIRST DAY OF STORAGE THAN STABILISES. STORAGE TEMPERATURE HAS NOT SIGNIFICANT EFFECT. THE PH VALUE AT 288 K IS HIGHER THAN AT 273 OR 263 K.

Details

  • Original title: PHYSICOCHEMICAL CHANGES DURING STORAGE OF PREBLENDED BEEF.
  • Record ID : 1983-1814
  • Languages: English
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; C:17; 266-269; 8 tabl.; 26 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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