Open AccessStorage properties and quality of meats deboned by different methods
Author(s) -
L. Riihonen,
Janne Laine,
Tytti Kärkkäinen
Publication year - 1990
Publication title -
agricultural and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.347
H-Index - 35
eISSN - 1795-1895
pISSN - 1459-6067
DOI - 10.23986/afsci.72912
Subject(s) - carton , cold storage , food science , environmental science , mathematics , chemistry , waste management , biology , engineering , horticulture
The storage properties of mechanically deboned beef and pork were studied at storage temperatures of +4°C for up to 6 days and at -24°C for up to 140days. Two types of machines were used for the separation of the meat, a pressure-based Inject Star machine (6 test series) and a Poss prototype machine based on scraping (2 test series). The samples were recovered using a disinfected machine and were immediately packaged in cartons and periodically analysed for their chemical, microbiological and physical characteristics. The beef samples maintained their overall quality better than the pork samples both in cold and frozen storage. The differences (P