Open AccessInfluence of mechanical treatment during curing on some properties of "Dimljena svinjska pecenica"
Author(s) -
Đorđe Okanović,
Borko Mihajlovic,
Slobodan Lilić
Publication year - 2006
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0606099o
Subject(s) - curing (chemistry) , brine , food science , tenderness , thermal treatment , chemistry , materials science , mathematics , composite material , organic chemistry
In this paper the influence of mechanical treatment during the curing on the quality of "Dimljena svinjska pecenica" is investigated. Meat used in this experiment was divided into two groups, control and experimental. Meat of experimental group was mechanically treated after injection of brine in the tumbler. Parameters of meat yield after brining, weight loss after smoking and thermal treatment and chemical and sensory characteristics of final products were investigated. According to the results of examination the final product produced with mechanically treated meat had more desirable sensory characteristics as are the color, juiciness and softness, as well as high amount of water and protein and low percentage of fat.