The Histological and Chemical Changes Occured Through the Preparation Stages of the Pastrami Produced by Using Automatic Injection and Press-Machine
| Autor: | BALIKÇIER, Mine, ANAR, Şahsene, ERDOST, Hatice |
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| Rok vydání: | 2001 |
| Předmět: | |
| Zdroj: | Volume: 17, Issue: 2 77-83 Eurasian Journal of Veterinary Sciences |
| ISSN: | 1309-6958 2146-1953 |
| Popis: | In this study, the histological and chemical changes occured during the production stages of the pastramiproduced by using automatic injection and press-machines were investigated. When compared with the muscle sectionsIrom the meat belore the production stages, the muscle !Ibres were swollen. endomysium was indefinite alterbnne injection, endomysium again became evident and the directions 01 the muscle fibres changed in the same primarybundles after the first and second pressing process, the muscle fibres became swollen again after covered withcemen paste, In the meat stage glycosaminoglicans accumulated in a few celis, but they disappeared after this slage.The observations on the sections, those were prepared from the pastrami sections taken at the end of each slageshowed thaI no changes occured in the content and structure of lipid deposits. The muscle fibres were grouped asthin, medium and thick groups according to their diameters. The diameters 01 the thick and medium type 01 musclelibres were increased after brine injection and cemen treatment, whereas a slight decrease In the diameters was seenaller massaging and lirst and second pressing and drying stages; the diameters 01 the thin type of muscle fibres Increasedalter massaging stage and decreased thereafter. The results of the chemical analyses of the samples lakendunng different stages of the pastrami production showed thaI relative moisture and pH decreased, whereas saltnessincreased. The pastramies ready to marketing were chemically lound to be convenient to the Food Regulation andStandards on the account of chemical analysis. |
| Databáze: | OpenAIRE |
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