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-boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion-type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water-holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03909.x
Permalink