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PRE-TREATMENT OF MECHANICALLY RECOVERED MEAT FOR FREEZING AND STABILITY OF MECHANICALLY RECOVERED MEAT DURING FROZEN STORAGE.

Author(s) : JIMENEZ COLMENERO F., GARCIA MATAMOROS E., PELAEZ M. C.

Type of article: Book chapter

Summary

THE PRESERVATION OF MECHANICALLY RECOVERED MEAT (MRM) IS BASICALLY LIMITED BY MICROBIAL DEVELOPMENT AND THE OXIDATION OF LIPIDS. A VANGUARD TECHNOLOGICAL METHOD THAT CAN HELP SOLVE THESE TWO PROBLEMS CONSISTS OF WASHING THE MRM. COMPOSITION, MICROBIOLOGICAL QUALITY AND PHYSICO-CHEMICAL PROPERTIES AND THE EFFECT OF FREEZING AND FROZEN STORAGE HAVE BEEN DETERMINED. WASHING AFFORDS ADVANTAGES, SUCH AS ENHANCED MICROBIOLOGICAL QUALITY, THE ELIMINATION OF FATS AND OTHER CAUSES OF THE ALTERATION OF FATS, ETC. DURING STORAGE, WASHING GENERALLY CAUSES A MORE MARKED DECREASE IN THE NUMBER OF MICROORGANISMS, SULPHITE-REDUCING ANAEROBES AND PATHOGENIC STAPHYLOCOCCI. THE MRM EXHIBITS A LOWER EMULSIFYING CAPACITY THAN THE CONTROL SAMPLE. OXIDATIVE RANCIDITY SHOWS SIMILAR RESULTS.

Details

  • Original title: PRE-TREATMENT OF MECHANICALLY RECOVERED MEAT FOR FREEZING AND STABILITY OF MECHANICALLY RECOVERED MEAT DURING FROZEN STORAGE.
  • Record ID : 1985-1558
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 653-658; 4 tabl.; 8 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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