Examination of weight loss and changes of meat characteristics during pork stew sterilization
1998
Stamenkovic, T. (Institut za higijenu u tehnologiju mesa, Beograd (Yugoslavia)) | Kotlaja, J. | Vujacic, M. | Stankov, V.
Weight loss of pork meat during pork meat stew sterilization is significant. In this paper weight loss, quantity and sensory properties of pig hales and choosen muscles in pork stew, was examined. Results shows that weight loss during sterilization of pork stew is 24.35, respectively 18.00-30.00 when swine head meat was used, and 35.7-42.0, respectively 32.5-42.5 when meat from other anatomic regions and muscles were used. Quantity of meat in pork stew has to be determined after separation of meat from liquid part and after rinsing with hot water. During sterilization of pork stew, changes of colour, tendernes, smell amd taste had occurred. It is accentuated that smell of sterilized meat in pork stew is present and emphasized.
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