Fat Reduction in Processed Meat Using Hot-Boning and Cold-Batter Mincing Technology
نویسندگان
چکیده
منابع مشابه
Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.
The purpose of this research was to evaluate the combined effects of turkey hot-boning and cold-batter mincing technology on acceleration of meat turnover and meat quality improvement. For each of 3 replications, 15 turkeys were slaughtered and eviscerated. Three of the eviscerated carcasses were randomly assigned to water-immersion chilling for chill-boning (CB) and the remaining were immediat...
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Hot boning of beef and sheep carcases has distinct advantages over cold boning. The warm meat is soft and requires less effort to bone, occupational overuse injuries are less likely to occur, there is potential for improved yield, and expensive chilling of fat and bones is avoided. There are also benefits in terms of certain processing qualities when hot boned meat is used to manufacture meat p...
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Awareness that consumers demand lean meat products has spurred a considerable amount of research in product development of low-fat products. With the interest in reducing fat in meat products sweeping the country, this session provides meat scientists with an opportunity to learn about many current technologies available. One of the more innovative techniques for fat reduction may be the use of...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2019
ISSN: 2575-985X
DOI: 10.22175/mmb2019.0037