INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK

Autor:	Herbert W. Ockerman, V. R. Cahill, N. A. Parrett, R. F. Plimpton
Rok vydání:	1978
Předmět:	chemistry.chemical_classification chemistry.chemical_compound chemistry Salt (chemistry) Mineralogy Food science Phosphate Food Science
Zdroj:	Journal of Food Science. 43:878-881
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1978.tb02445.x
Popis:	Tumbling for 30 min produced pork tissue which was soft and pliable with a creamy, tacky, exudate on the surface. After canning and cooking the tumbled cured product was more cohesive, slightly lighter in color and yielded a slightly reduced shear score. An increase in cohesiveness values was found for products treated with salt and tripolyphosphate and a significant interaction was also observed. Tumbling for 30 min was not sufficiently long to increase yield, texture or sensory characteristics.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::93f52bdac59863439f54ff3676a28ea1 https://doi.org/10.1111/j.1365-2621.1978.tb02445.x Zobrazit plný text záznamu Plný text