ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— The effect of several physical and chemical treatments on the binding of poultry meat pieces was studied. Both NaCl, Ken a FP-28 (sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphatel and hexametaphosphate were found to enhance binding. Kena increased binding more than hexametaphosphate. When combining Natl and Kena, there was a significant additive effect. Mechanical beating of meat released the intracellular content of broken muscle cells and caused a significant increase in binding. Alternate freezing and thawing with removal of intracellular material (drip) significantly decreased binding of meat. However, single freezing treatments with no drip loss did not differ significantly from the control (no freezing). Drip was shown to have binding properties. The amount of binding between meat pieces was increased with poultry meat emulsion and albumen. Poultry meat emulsion increased binding more than albumen.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb00952.x
