Comparative examination of chemical composition of "exudate" in different phases of simultaneous curing and tumbling of pre- and postrigor pork
1996
Kocovski, T. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Kepcija, D. (Veterinarski fakultet, Beograd (Yugoslavia))
The obtained results showed that curing brine is gradually transformed into "exudate" as a result of complex physico-chemical reactions and processes taking place during simultaneous curing and tumbling between curing brine ingredients and meat components, as well as due to mechanical damage of tissue. Not depending on whether pre- or postrigor meat is in question, during simultaneous curing and tumbling the content of proteins and fats in "exudate" is increased and the content of water and mineral matters, namely sodium chloride, total phosphorus and sodium nitrite in "exudate" is reduced. Chemical composition of "exudate" obtained at the end of simultaneous curing and tumbling shows that the rate of development of postmortem processes in meat does not influence the composition and consequently the properties of "exudate".
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