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THE EFFECT OF STORING DUCK BREAST MUSCLES AT 271 K (-2 DEG C) ON THE EMULSIFYING PROPERTIES OF MUSCLE TISSUE.

[In Polish. / En polonais.]

Author(s) : LESIOW T., SKRABKA-BLOTNICKA T.

Type of article: Article

Summary

TESTS CARRIED OUT ON DUCK BREAST MUSCLES STORED AT 271 K FOR 40 DAYS SHOWED A DECREASE IN EMULSIFICATION AND IN MEAT CUT EMULSION, AND AN INCREASE IN MINCE-MEAT STABILITY. THE KEEPING TIME OF THE TESTED PRODUCT HAD NO NOTICEABLE EFFECT ON THE STABILITY OF THE MEAT CUT EMULSION, NOR ON THE STABILITY OF MINCE MEAT. WORSENING OF THE EMULSIFYING PROPERTIES OF MEAT CUT IS CAUSED THEREFORE BY CHANGES TAKING PLACE IN MUSCLE ALBUMIN AS A RESULT OF FREEZING INJURY.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1990-1940
  • Languages: Polish
  • Source: Chlodnictwo - vol. 24 - n. 7-12
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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