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THE EFFECT OF CURING CONDITIONS ON THE DEGREE OF REDDENING OF MECHANICALLY DEBONED MEAT.

[In German. / En allemand.]

Author(s) : KOLOZYN-KRAJEWSKA D., WASILEWSKI S., BARTKOWICZ L.

Type of article: Article

Summary

CURING WAS CARRIED OUT AT 275, 281 AND 288 K (2, 6 AND 15 DEG C) AND 2, 6 AND 24 HOURS FROM THE TIME THE MEAT WAS PRODUCED. IT WAS FOUND THAT THE USE OF 50 PPM SODIUM NITRITE PLUS AN ADDITION OF 0.3% ASCORBIC ACID ACHIEVED AN ADEQUATELY RED COLOUR. THE DEGREE OF REDDENING IS INDEPENDENT OF THE CURING TEMPERATURE AND OF THE TIME AT WHICH CURING BEGINS (FROM THE MOMENT OF PRODUCING THE MECHANICALLY DEBONED MEAT ONWARDS).

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0626
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 7
  • Publication date: 1983/07
  • Document available for consultation in the library of the IIR headquarters only.

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