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CHARACTERISTICS OF MEAT FROM MECHANICALLY DEBONED LAMB BREASTS (1974)

FIELD, R. A. ; RILEY, M. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 39 (1974), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Seven lots of choice and prime lamb breasts were mechanically deboned using an AUX 70 Beehive deboner with 0.635 mm diam holes in the cylinder. The meat was compared to hand-boned meat from the same lots of breasts. Numbers of bacteria per g of meat and percent fat, protein and dry matter were similar in hand- and machine-boned meat. Mechanically deboned meat contained less hydroxyproline and more calcium than hand-boned meat.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17995.x

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