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The effect of comminution degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products

100%

Adamczak L., Slowinski M., Pisula A., Tomaszczyk E., Borysiak M.

Acta Scientiarum Polonorum. Technologia Alimentaria

2006

tom 05

nr 2

65-72

The main objective of this study was to evaluate the influence of fat content and degree of chopping of meat batters on the dose of heat which is delivered to meat during pasteurization and sterilization processes of canned meat products. Four types of canned meat were produced: coarse and finely chopped and with different meat and fat content in the formulation in each of five series. Products with lower content of fat - around 10% were concerned as “lean” while with 30% of fat as “fatty”. All types of canned meat were heated for 40 minutes in 100°C (pasteurization) and in 121°C (sterilization). During heating temperature in the core of canned meat was measured every 30 seconds. Based on that the heating dose for each type of canned meat was calculated. Independently of heating and degree of chopping, higher doses were delivered to samples with lower content of fat. The degree of chopping had significant effect on pasteurization value P and sterilization value F both in “lean” and “fatty” canned products. Higher values were obtained for coarse ground that for finely chopped meat batters.

Kinetyka powstawania cyjanowodoru w procesie fermentacji zacierów z owoców tarniny (2)

61%

Balcerek M., Szopa J. S., Adamczyk M.

Przemysł Fermentacyjny i Owocowo-Warzywny

2003

tom 47

nr 12

The aims of the searches were the influence of the fruit crushing, pasteurisation, enzymatic processing, pH of the mash on the quickness of ethanol and hydrocyanic acid production, technological indicators of the process and chemical composition of the raw spirits.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Adamczak L.

1 Adamczyk M.

1 Balcerek M.

1 Borysiak M.

1 Pisula A.

1 Slowinski M.

1 Szopa J. S.

1 Tomaszczyk E.

1 2006

1 2003

Wyniki wyszukiwania

The effect of comminution degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products

Kinetyka powstawania cyjanowodoru w procesie fermentacji zacierów z owoców tarniny (2)