Share

PROCESSING, SENSORY AND CHEMICAL PROPERTIES OF WIENERS PREPARED FROM CO2 , BRINE AND CONVENTIONALLY CHILLED BEEF RAW MATERIALS.

Author(s) : ABU-BAKAR A.

Type of article: Article

Summary

WIENERS WERE PREPARED FROM CO2 -CHILLED HOT-BONED BEEF, BRINE-CHILLED HOT-BONED BEEF, AND CONVENTIONALLY CHILLED BEEF RAW MATERIALS AFTER 0, 7, 14, AND 21 DAYS OF STORAGE: 275 K (2 DEG C) IN CHUB PACKAGES. CHILLING METHOD HAD LITTLE INFLUENCE ON THE EXTRACTABILITY AND EMULSIFYING CAPACITY OF SALT-SOLUBLE PROTEINS. PROCESSING YIELDS AND SENSORY RATINGS FOR THE WIENERS PREPARED FROM HOT-BONED BEEF WERE EITHER EQUAL TO OR SUPERIOR TO THOSE PREPARED FROM COLD-BONED BEEF. SENSORY PANEL RATINGS INDICATED THAT WIENERS MAY BE PROCESSED FROM PRE-RIGOR BEEF WITHOUT A LOSS IN PALATABILITY. RESULTS INDICATE THAT CHILLING HOT-BONED BEEF WITH CO2 OR WITH BRINE DOES NOT SIGNIFICANTLY ALTER ITS FUNCTIONAL PROPERTIES AS A SAUSAGE RAW MATERIAL.

Details

  • Original title: PROCESSING, SENSORY AND CHEMICAL PROPERTIES OF WIENERS PREPARED FROM CO2 , BRINE AND CONVENTIONALLY CHILLED BEEF RAW MATERIALS.
  • Record ID : 1990-0651
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 2; 1989.03-04; 277-279; 3 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing