ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hot-processed pork carcass sides yielded 1.6% more retail cuts, had 1.8% less cutting and chilling loss and required 42.7% less heat energy and 39.5% less refrigeration energy than sides chilled to 4°C before being processed. Hot processing did not affect any cooking or palatability trait studied. Injection of loins to 110% of their weight with a 5% solution of sodium hexametaphosphate and sodium pyrophosphate produced juicier, more tender, heavier chops with more thaw loss, less browning during cooking, less desirable flavor, and higher microbial numbers than conventional handling of loins (P 〈 0.05). Phosphate injection did not affect (P 〈 0.05) overall acceptability or cooking losses of the loin chops but flavor desirability declined with storage time.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07446.x
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