STUDIES ON PASTEURIZED AND COMMERCIALLY STERILIZED POULTRY MEAT BOLOGNA. EFFECTS OF CHOPPING CONDITION AND TYPE OF MEAT.

Type of article: Article

Summary

MECHANICALLY DEBONED TURKEY MEAT WAS CHOPPED (1) FROM THE TEMPERED STATE, (2) AFTER THAWING, REFREEZING AND TEMPERING, (3) AFTER THAWING. TREATMENTS 1 AND 2 RESULTED IN REDUCTION IN COOKING LOSS, WHILE TREATMENT 1 GAVE A FIRMER TEXTURED PRODUCT. TURKEY MEAT WAS COMPARED WITH SPENT LEGHORN LAYING FOWL MEAT, AND MECHANICALLY DEBONED MEAT WITH MANUALLY DEBONED MEAT. BOLOGNA MADE FROM MECHANICALLY DEBONED LAYING FOWL HAD THE HIGHEST COOKING LOSS.

Details

Original title: STUDIES ON PASTEURIZED AND COMMERCIALLY STERILIZED POULTRY MEAT BOLOGNA. EFFECTS OF CHOPPING CONDITION AND TYPE OF MEAT.
Record ID : 1984-0638
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 2; 1983.03-04; 317-321; 325; 6 fig.; 21 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Meat; Organoleptic property; Sausage; Weight loss; Cooking; Freezing; Turkey (poultry)