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Specific details and utilization of the drip from frozen and thawed pork meat.

[In Japanese. / En japonais.]

Author(s) : TSUKAMASA Y., FUKUMOTO K., ICHINOMIYA M., SUGIYAMA M., MINEGISHI Y., AKAHANE Y.

Type of article: Article

Summary

Comparison of the composition (water, proteins, free fatty acids, minerals and lactic acid) of the drip from frozen-thawed loins, bellies and hams. Curing with nitrite improves the free aminoacid content and drip flavour. Pork sausages made with thawed meat and drip added have a better colour and acceptability than those prepared from "drained" thawed meat.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-0353
  • Languages: Japanese
  • Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 10
  • Publication date: 1992

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