Data/hora: 09/06/2024 23:14:21

Biblioteca(s): | Embrapa Caprinos e Ovinos.
Data corrente: | 11/12/1995
Data da última atualização: | 01/12/2023
Autoria: | KONDAIAH, N.; SHARMA, N.
Título: | Improving the quality of goat meat.
Ano de publicação: | 1989
Fonte/Imprenta: | Indian Journal of Animal Science, v. 59, n. 1, p. 153-157, 1989.
Idioma: | Inglês
Conteúdo: | Abstract: The effect of salt and tetrasodium pyrohosphate (1%) on the quality ofmiced meat and meat chunks from spent goats and pretreated vs frozen- treated conditions was studied. Addition of salt and phosphate improved the quality parameters (increased pH, water-holding capacity, emulsifuing capacity, extractable proteins and decreased cooking loss) of meat from spent goats suggesting their use in comminuted meat products. Application of salt and phosphate significantly decreased the cooking loss in meat chunks, thereby contributing for the increased palabilityEarly freezing of hot meat followed by salt and phosphate addition before mincing was more desirable than pretheated frozen-stored meat for further processing of goat meat as comminuted meat products.
Thesagro: | Caprino; Carne; Qualidade.
Thesaurus Nal: | Goat meat; Goats; Meat quality.
Categoria do assunto: | L Ciência Animal e Produtos de Origem Animal
Registro original: | Embrapa Caprinos e Ovinos (CNPC)
Exemplares: | CNPC - (8610-1) - ADD - AP - PP - SP 00871 -  - SP 00871 - DIS