The investigation of weight loss and sensory characteristics of dried pork meat with normal and PSE properties
1999
Stamenkovic, T. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Jankovic, D. | Djurkovic, A.
The aim of this study was to investigate weight loss and sensory characteristics of pork meat of PSE properties during the production of dried pork meat. Portions of meat (Musculus semimembranosus and Musculus adductor) of normal and PSE properties, obtained by slaughter of meat type pigs, Landrace crossbreds, 6-7 months of age, of about 100 kg live weight, were used for the investigation. Nitrate salt has been used for curing. Smoking and drying of cured meat was done in appropriate appliances for production of this sort of products. According to the results obtained, weight loss and sensory characteristics of meat that occur during smoking and drying are especially prominent. Dried pork meat obtained from meat of PSE properties, unlike meat of normal properties has more weight loss during curing, smoking, and in some species even during drying. It has been established that sensory characteristics of dried pork meat made of PSE meat, are different from dried normal meat in colour on cross section, some texture components, smell and flavour.
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