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WEIGHT LOSS AND SENSORY ATTRIBUTES OF TEMPERATURE CONDITIONED AND ELECTRICALLY STIMULATED HOT PROCESSED PORK.

Author(s) : REAGAN J. O., HONIKEL K. O.

Type of article: Article

Summary

THE EFFECTS OF DIFFERENT ELECTRICAL STIMULATION (ES) AND CONDITIONING SYSTEMS ON VARIOUS ATTRIBUTES OF POSTMORTEM PORK MUSCLE WERE INVESTIGATED, USING THREE HOT BONING SYSTEMS AND TWO COLD BONING SYSTEMS. AFTER EACH TREATMENT, THE CUTS WERE VACUUM PACKAGED AND CHILLED TO 276 K (3 DEG C). THE THREE HOT BONING SYSTEMS PRODUCED CUTS WITH SIGNIFICANTLY LOWER PURGE VALUES IN TWO-THIRDS OF THE CUTS. HOT PROCESSED CUTS WERE EITHER EQUAL TO OR SUPERIOR TO THE CONVENTIONALLY PROCESSED CUTS IN EVERY TRAIT EVALUATED.

Details

  • Original title: WEIGHT LOSS AND SENSORY ATTRIBUTES OF TEMPERATURE CONDITIONED AND ELECTRICALLY STIMULATED HOT PROCESSED PORK.
  • Record ID : 1986-1080
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 6; 1985.11-12; 1568-1570; 2 fig.; 4 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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