Impact of low temperature, prolonged time treatment and vacuum depth on the porcine muscle quality and safety
2014
Salaseviciene, A., University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology | Vaiciulyte-Funk, L., Kaunas Univ. of Technology (Lithuania). Food Inst. | Koscelkovskiene, I., University of Applied Sciences, Kaunas (Lithuania). Faculty of Technology and Landscaping. Dept. of Food Technology
The effect of low temperature (53 °C), long time heat treatment (Tc +5 h and Tc + 17 h – holding time, Tc – core temperature equal to the water bath temperature), and vacuum depth (0.3 and 0.6 -105 Pa) on texture and microbiological safety parameters in M.longissimus dorsi from slaughter pigs were studied. The study involved analysis of meat moisture, toughness, cooking loss and microflora parameters. Decreasing shear force and increasing cooking loss during low temperature and long time treatment was observed at 53 °C temperature along with the treatment duration (Tc +5 h and Tc +17 h). Positive shear force and vacuum depth correlation was observed in the samples. No correlation between samples moisture content and shear force was found. Microbiological analysis revealed safety of the produced product within two weeks period storage at 4 °С temperature.
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