Mechanically separated meat obtained from pig bones
1997
Stamenkovic, T. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Jovanovic, S. | Jovanovic, J. | Simic, N.
The work deals with the examination of the quantity of muscle tissue which remains on pig bones, obtainment of mechanically separated meat from pig bones, basic chemical composition, capability of water and fat retention, and sensory properties of MSM (mechanically separated meat). On the base of the obtained results, the following conclusions have been drawn out: on pig bones (shoulder blade, humerus, radius bone, cubitus, pelvis, thigh bone, shinbone and peroneal bone) there remains 1.70 to 37.93% of muscle tissue; from pig bones (shoulder blade, humerus, pelvis and thigh bone) there is obtained 22.92 to 34.98% of mechanically separated meat; mechanically separated meat obtained from pig bones contains 56.90% of water, 39.10% of fat, 12.74% of proteins and 1.26% of mineral matters; mechanically separated meat obtained from pig bones, at heat sterilization, shows certain capability of water and emulsified fat retention; regarding sensory properties, mechanically separated meat obtained from pig bones can be used in a definite quantity in the manufacture of meat products. The limiting factor for the MSM application is finding of bone particles in it.
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