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CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES
Author(s) -
FIELD R. A.,
RILEY M. L.,
CORBRIDGE M. H.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02875.x
Subject(s) - chemistry , food science , organoleptic
Bone from one side of chilled mutton carcasses and bone from one side of hot mutton carcasses were physically separated by hand while the other sides were mechanically deboned. Yield of boneless carcass was similar for hot machine‐boned and hot hand‐boned carcasses. Cold machine‐boned carcasses had a slightly lower yield of lean meat than cold hand‐boned carcasses. Approximate analysis of meat from cold hand‐boned, cold machine‐boned, hot hand‐boned and hot machine‐boned carcasses was similar. However, calcium and hydroxyproline contents were lower for hot machine‐boned than for cold machine‐boned carcasses. Emulsion stability and total pigment concentration were higher for mechanically deboned meat. Organoleptic evaluations favored bologna made with hand‐boned meat.