Use of turkey meat in production of cooked meat products | Использование мяса индейки в производстве вареных мясных изделий
2010
Tsvetkova, A.M. | Pismenskaya, V.N., Moscow State Univ. of Applied Biotechnology (Russian Federation)
Turkey meat has high tastes and nutritional qualities, characterized by lower content of fat and cholesterol than beef and pork, rich in proteins, vitamins and minerals. Turkey meat suits for children and dietary nutrition, as it is low-allergic product. Good processibility can be provided by manual dissection and mechanical final dissection of poultry. Turkey meet of category one and category 2 greatly differ in the structure of protein, fat and caloric value, have high vitamin and mineral indices. Cooked sausage was produced on the basis of turkey meat. In experimental samples instead of first grade beef turkey meat was introduced. The output of final product was 109% for the experimental sample and 108% for control. The microstructure of the experimental sample was characterized by a compacted surface layer having a thickness of 90-12- micrometer bearing against the cover. The farce mass was compact differing from the control sample in more compact assembly of structural elements and penetrated with a lot of small clearly bounded vacuoles filled with fat. By the microbiological parameters cooked sausage met the sanitary standards. As is found, cooked sausages made of turkey meat as a substitution of first grade beef have good organoleptic and qualitative values. The proposed technology can be implemented in industrial conditions without additional investments, and turkey meet used in the formulas allow reducing the cost of the product
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