Comparative study on texture and rheological properties of finely ground sausages manufactures of meats differing in connective tissue content
2001
Lachowicz, K. | Gajowiecki, L. | Sobczak, M. | Zych, A. | Frejusz, P. | Ziemska, V. (Akademia Rolnicza, Szczecin (Poland). Zaklad Technologii Miesa)
Texture parameters, rheological properties, and meat yield of model frankfurters containing beef meat obtained from different parts of the half-carcasses and from tendon-rich pork were compared. Higher values of the texture parameters were shown by those frankfurters containing two kinds of beef, of a similar adipose, but a higher connective tissue contents. Increasing the adipose tissue content in the meat, regardless of the connective tissue amount, resulted in a reduction of the texture parameters analysed. The tendon-rich pork frankfurters showed a lower elasticity modulus, lower hardiness, gumminess and chewiness and also a lower meat yield than those manufactured from connective tissue-rich beef
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