𝔖 Bobbio Scriptorium
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Notes on the composition of meat extracts and meat cubes

✍ Scribed by Cox, H. E.

Publisher
Wiley (John Wiley & Sons)
Year
1936
Weight
321 KB
Volume
55
Category
Article
ISSN
0368-4075

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✦ Synopsis

lhc mctJiotl of mnniifiicturing Iiicqiicr is as follows :

The resin is pliicctl in :i copl)cr-bot.toiiictl pot over ii giis or fuel-oil firr rind houglit up to tlic required tcmpcraturc~. Aftrr ii ccrtiiin tlcgrcc of liqucficiition hirs becn rciichctl t he oil is nddctl. Continuiil stirring is nccrssnry. Tlic pot is Iiitcr rcniovctl froin t,Iic fire and tiikcll to the thinning slictl wlicrc tlic dilucnt, i A iitltlctl.

After t , l ~ Iiictli1cr Iiiis bccn tliiniied wit 11 t,hc dilucnt i t is IJnnqicd tlirougli ii ccntdfiigtil iiiiicliinc in ordcr to rrinovc iiliy dirt or foreign iniittcr which liiuy liiivc lieen pvscnt in t,hc rcsin. It. is tlicn stored in t i i n k s d CiOoO kilos cnpiicity, wlicrc it is left to inntiire, like winc or bccr. Tlic storiigc tnnk rooni is kcpt nt ;in cqiiiiblc tcnipcrnturc of 15" c., iind tile liicqiicr is kept t h e for viirying pcriotls of to 12 months iicccmling to its pnrticnlnr niiturc.

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## Abstract Meat cooked at 80 Β°C has a significantly greater resistance to shear when measured at 20 Β°C than when measured at 70 Β°C. However, the texture of meat cooked at 55 Β°C displays no such temperature dependence. Scanning calorimetry indicates that partial reversion of heat induced collagen u