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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/12/1995 |
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Data da última atualização: |
01/12/2023 |
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Autoria: |
KONDAIAH, N.; SHARMA, N. |
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Título: |
Improving the quality of goat meat. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Indian Journal of Animal Science, v. 59, n. 1, p. 153-157, 1989. |
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Idioma: |
Inglês |
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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. |
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Thesagro: |
Caprino; Carne; Qualidade. |
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Thesaurus Nal: |
Goat meat; Goats; Meat quality. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01268naa a2200205 a 4500
001 1522473
005 2023-12-01
008 1989 bl uuuu u00u1 u #d
100 1 $aKONDAIAH, N.
245 $aImproving the quality of goat meat.
260 $c1989
520 $aAbstract: 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.
650 $aGoat meat
650 $aGoats
650 $aMeat quality
650 $aCaprino
650 $aCarne
650 $aQualidade
700 1 $aSHARMA, N.
773 $tIndian Journal of Animal Science$gv. 59, n. 1, p. 153-157, 1989.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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