| Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits. | |
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MedLine Citation:
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PMID: 22061284 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The aim of the research was to determine water binding and holding capacity and to measure the force and work of penetration of minced pork and beef cured with brine of varying concentrations of sodium chloride and lactic acid and then heated. M. biceps femoris was cut out from chilled pork and beef carcasses three times from each species. Minced meat was subjected to curing. Each of the 20 experimental treatments resulted from appropriate combinations of salt (0.0-2.0%) and lactic acid (0.0-1.5%). The individual concentrations of these two compounds differed by 0.5%. The addition of the curing brine containing only sodium chloride or only lactic acid caused an increase of water holding and binding capacity. The additions of curing brines containing various concentrations of mixtures of salt and acid cause lowering of water holding and binding capacity. Higher penetration force and work had to be applied for pork than for beef samples. With the increase of salt and lactic acid concentrations applied together, after the initial increase of the penetration force and work, their values were found to decrease at higher concentrations of mixtures of these substances in meat. |
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Authors:
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A Medyński; E Pospiech; R Kniat |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 55 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2000 Jul |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 285-90 Citation Subset: - |
Affiliation:
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Institute of Meat Technology, Agricultural University in Poznań, ul. Wojska Polskiego 31, 60-624 Poznań, Poland. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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