ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Quality, packaging and sensory attributes were evaluated for hot-processed boneless loin segments (blade-end and sirloin-end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P 〈 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO2-chilled had higher (P 〈 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot-processed carcasses that were brine or CO2-chilled were similar in dimensional measurements and sensory traits.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb03066.x
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