Comparison of changes occurring in functional properties of nutria meat cured by dry method and beef cured without or with the participation of enzymatic preparation
✍ Scribed by Lesiów, T.
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 458 KB
- Volume
- 37
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
The influence of the curing time of nutria meat on pH, water holding capacity, emulsion stability (expressed as a quantity of bound oil, ES~0~, and water, ES~w~), heat contraction and cooking losses was studied. The results were compared to that obtained earlier from beef cured without or with participation of enzymatic preparation. In all experimental periods the values of pH, water holding capacity, ES~0~ and ES~w~ for nutria meat were lower when compared with beef. On the other hand, such values like emulsifying capacity, heat contraction and cooking losses for nutria meat and beef cured with enzymatic preparation were comparable and preferable to corresponding for beef cured without enzymatic preparation. The occurence of extreme majority of functional properties happened between 36 and 106 h of curing the nutria meat and 38 and 96 h or 43 and 108 h of curing beef without or with enzymatic preparation, respectively. Significant correlations were found between water holding capacity and both heat contraction and cooking losses and between heat contraction and cooking losses for nutria meat alike for beef.