ISSN:
1745-4557
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The properties of hamburgers containing 10, 20, and 30% mechanically recovered meat (MRM) from backbones, 20% MRM from leg bones, and 20% MRM from ribs were studied using such parameters as composition, cooking loss, color, sensory analysis, and instrumental texture analysis. Adding more than 10% MRM increased the percentage of water retained during cooking. The presence of MRM caused a significant decrease in the L (lightness) value of the hamburgers and a significant rise in the a (redness) value, in an amount depending on the proportion and type of MRM. When MRM was added, the hardness and firmness of the hamburgers underwent a significant decrease. Sensory analysis indicated that, though adding MRM led to a certain “liver” flavor, a proportion of 10% MRM resulted in organoleptic properties superior to those of hamburgers made exclusively of hand-boned meat.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1745-4557.1985.tb00830.x
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