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Relationship between meat quality and cooking losses
Author(s) -
GANTNER Gy.,
KÖRMENDY L.,
LOSONCZY M.,
LÖRINCZ F.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01360.x
Subject(s) - shoulders , selection (genetic algorithm) , curing (chemistry) , food science , mathematics , biology , chemistry , medicine , computer science , surgery , artificial intelligence , polymer chemistry
Summary. On the basis of visual assessment of exudative appearance, hams and shoulders were divided into two categories before curing: the ‘normal’ and the exudative ones. The ‘normal’ category included the DFD (dark, firm, dry) and the intermediate types having significantly lower average cooking loss. Since the two conditions are easily recognized, a preliminary selection is quite efficient. The efficiency of selection depends on the incidence of exudative meat to be processed. In the case of high incidence, selection may improve uniformity of pork products by decreasing cooking losses.