ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Two pre-tumbling treatment variables (meat piece size; raw product phosphate content) were evaluated for their effects on maximum slicing rate (MSR), cooking loss and sensory quality of a commercially produced, cooked re-formed pigmeat shoulder product. At 0.457% phosphate, incremental reductions in meat piece size which increased specific surface from 0.60 to 0.93 cm2 cm−3 enabled MSR to increase from 300 to 400 slices min−1, reduced cooking losses from 0.875 to 0.60% and gave a more tender product. At 0.60 cm2 cm−3 specific surface, increasing phosphate incrementally from 0.457 to 0.532% produced similar positive effects on MSR and cooking loss but at phosphate above 0.482% sensory quality declined. Combination of optimal specific surface (0.93 cm2 cm−3) and phosphate (0.482%) permitted a MSR of 420 slices min−1, reduced cooking loss to 0.50% and gave an acceptable product. These process modifications can thus be advocated for improved production rate, yield and sensory quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1365-2621.1999.00234.x
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