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EFFECT OF EXPOSURE OF MEAT AND POULTRY TO CHLORINATED WATER ON THE RETENTION OF CHLORINATED COMPOUNDS AND WATER
Author(s) -
CUNNINGHAM H. M.,
LAWRENCE G. A.
Publication year - 1977
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.1365-2621.1977.tb08411.x
Subject(s) - chlorine , chemistry , food science , environmental chemistry , cooked meat , organic chemistry
Pieces of beef, pork and poultry were immersed for 2, 6 and 24 hr in 100 times their weight of water containing 200 ppm chlorine labelled with 36 C1. Within 2 hr over 50% of the chlorine had reacted with the meat. Most of the products of chlorination were water‐soluble and had leached into the water but small amounts of chlorinated lipids and water‐soluble chlorinated compounds were found in the meat. These ranged from 2–3% of the total 36 C1 present at 2 hr to 6–8% at 24 hr. Meat treated with chlorinated water was found to increase much more in weight than meat treated with unchlorinated water. Chicken skin was found to absorb more water than lean or fat and increased in weight by 130% after 2 hr in chlorinated water.