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MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI
Author(s) -
GILLETT T. A.,
TANTlKARNJATHEP KAMCHORN,
ANDREW S. J.
Publication year - 1976
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.1365-2621.1976.tb00720_41_4.x
Subject(s) - palatability , food science , cooked meat , tenderness , chemistry , processed meat , connective tissue , gelatin , yield (engineering) , composition (language) , biology , materials science , biochemistry , genetics , linguistics , philosophy , metallurgy
The effects of mechanical desinewing on yield, proximate analysis and connective tissue content of meat have been examined and its influence on the processing and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71‐87% and correspondingly higher cooking yields were obtained from desinewed meat. Protein and moisture increases were non‐significant whereas the 2.39% change in fat content was, representing a 12.8% decrease. Tenderness and texture of cooked salami were improved by desinewing.