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CHARACTERISTICS OF MEAT FROM MECHANICALLY DEBONED LAMB BREASTS
Author(s) -
FIELD R. A.,
RILEY M. L.
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.tb17995.x
Subject(s) - food science , chemistry
Seven lots of choice and prime lamb breasts were mechanically deboned using an AUX 70 Beehive deboner with 0.635 mm diam holes in the cylinder. The meat was compared to hand‐boned meat from the same lots of breasts. Numbers of bacteria per g of meat and percent fat, protein and dry matter were similar in hand‐ and machine‐boned meat. Mechanically deboned meat contained less hydroxyproline and more calcium than hand‐boned meat.