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Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter

100%

Dolata W., Piotrowska E., Mroz J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2001

tom 04

nr 2

This work was aimed to investigations of the effect of different volumes of water added to the batter on texture parameters of model canned meat product. The INSTRON 1140 was used for determinations of texture parameters: the TPA test , cutting test with single Warner-Bratzler knife and single compression test till 80% of the sample height. The variance analysis and regression analysis were applied for the data evaluation. The results indicate that the volume of water added to the batter affects the parameters of texture of model canned meat product. Most of texture features analyzed were decreasing as the amount of water increased. The relations between most texture parameters were of the linear regression type. Also, for the cohesion and elasticity, non-linear relationships were found.

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

84%

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.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Adamczak L.

1 Borysiak M.

1 Dolata W.

1 Mroz J.

1 Piotrowska E.

1 Pisula A.

1 Slowinski M.

1 Tomaszczyk E.

1 2006

1 2001

Wyniki wyszukiwania

Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter

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