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Dried meat. I

โœ Scribed by Bate-Smith, E. C. ;Lea, C. H. ;Sharp, J. G.

Publisher
Wiley (John Wiley & Sons)
Year
1943
Weight
597 KB
Volume
62
Category
Article
ISSN
0368-4075

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โœฆ Synopsis

oooo 0.9-1.0 8000 1.0 12,OOO 1.0

The density of dried egg is 1.2 ; nll the blocks therefore contnincd air. Blocks pressed n t room temperature tend to be frngile. A tcchnique has been ~levclopcd in this Inborntory* which gives robust blocks of density 0.8. 1\11 tltc hlocks cruniLle easily in the hnnd but nny smnll lumps 1v11ich cscupe po~vdering reconstitute slowly. Recoustitution is rornplete, ix., compression does not lend to any signifiennt chartge iri.EoIubility or crcnining (Tnblc 111).

TOLE III

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โœ Gane, R. ๐Ÿ“‚ Article ๐Ÿ“… 1943 ๐Ÿ› Wiley (John Wiley & Sons) โš– 242 KB

## Discussion Lipase can hydrolyse fats a t temperatures well below the freezing point: e.g., -30' c., and therefore, since freezing nnd drying both reduce the activity of water in the system, it is not surprising that lipase action occurs in dried egg. A " criticel" water content, below which the