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INFLUENCE OF PRESSURIZATION ON BINDING STRENGTH OF TURKEY MEAT ROLLS STUFFED IN MEMBRANE CASINGS
Author(s) -
MEYDAV SHAUL,
TOLEDO ROMEO T.,
CARPENTER JOHN A.
Publication year - 1979
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.1365-2621.1979.tb10069.x
Subject(s) - casing , cabin pressurization , internal pressure , composite material , materials science , cylinder , mechanics , chemistry , mechanical engineering , engineering , physics
The influence of pressurization on binding strength between meat pieces stuffed into membrane casings was evaluated using a pneumatic pressurization device. This device simulated the action of a pneumatic machine that is commercially available and is now used by the industry. The contents of a stuffed casing were pressurized when the open end was twisted and inserted through a 1 cm diameter opening on a fixed aluminum ring and pulled by an air cylinder piston to which the casing was attached. Using theoretical considerations, an equation was derived for determining internal pressure in a stuffed roll based on the principle that the pressure developed is a function of the unit strain on the casing. This principle was verified experimentally by monitoring internal pressures in a casing filled with a viscous fluid and connected to a mercury manometer. The internal pressure was linear in a plot against the reciprocal of the outside diameter of the roll The regression equation was used to calculate internal pressures in a casing stuffed with meat from the measured outside diameter. Interfacial binding evaluated as failure force in uniaxial tension decreased slightly with increasing pressures in the roll in excess of 5.7 psig. The decrease was insignificant in rolls ma from frozen meat but was significant in rolls made from fresh meat. In unpressurized rolls, increased incidence of pockets filled with cookout fluid was observed. Pressurization to 2–5 psig internal pressure appears to be optimal in terms of elimination of pockets filled with cookout fluid and maximum interfacial binding between meat pieces.