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THE EFFECT OF TEMPERATURE AND RAW MATERIAL ON THE SIZE DISTRIBUTION OF MEAT PARTICLES PREBROKEN BY GRINDING.

Author(s) : SHEARD P. R.

Type of article: Article

Summary

AN INVESTIGATION WAS MADE INTO THE EFFECT OF TEMPERATURE AND MATERIAL TYPE ON THE SIZE DISTRIBUTION OF PARTICLES PREBROKEN BY GRINDING. MANUFACTURING BEEF WAS SAWN INTO STICKS, TEMPERED FOR 72 HOURS AT THEREQUIRED TEMPERATURE, GROUND, COVERED AND STORED AT 270 OR 268 K (-3 OR -5 DEG C) PRIOR TO MEASUREMENT BY VIDEO IMAGE ANALYSIS. IT WAS FOUND THAT SMALL DIFFERENCES IN TEMPERATURE HAD A SIGNIFICANT EFFECT ON PARTICLE SIZE AND THIS IS THE MAJOR CAUSE OF VARIABILITY IN THE QUALITY OF PRODUCTS MADE FROM TEMPERED MEAT. G.R.S.

Details

  • Original title: THE EFFECT OF TEMPERATURE AND RAW MATERIAL ON THE SIZE DISTRIBUTION OF MEAT PARTICLES PREBROKEN BY GRINDING.
  • Record ID : 1990-1493
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 4
  • Publication date: 1989/08
  • Document available for consultation in the library of the IIR headquarters only.

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