ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae) had no significant effect on color, flavor, odor or tenderness of the sausage product, but mechanically deboned tissue from vertebrae did not influence color, but did increase rancidity. However, the evaluation panel did not object to this flavor in this type of sausage product. Mechanically deboning tissue significantly darkened the color of the raw material and the finished product. It also decreased the tenderness desirability of the sausage. Type of antioxidant significantly improved external color, but rancid taste was not significantly affected. Color became darker, tenderness desirability decreased, and flavor and odor deteriorated with product storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb14568.x
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