The effects of mechanical desinewing on yield, proximate analyses and connective tissue content of pork and beef have been examined and it's influence on the appearance and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half of the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71 to 87 percent, however, cooking yield defined as cooked weight divided by uncooked weight from the desinewed salami were 6 to 7 percent higher than from the nondesinewed salami. For both the beef and pork there was no significant increase in the protein percentage. The moisture content increased by an average of 2.17 percent while the fat content decreased by an average of 2.39 percent. The taste panel evaluation indicated that tenderness and texture of desinewed salami were significantly improved over that of the nondesinewed salami.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6187 |
| Date | 01 May 1975 |
| Creators | Tantikarnjathep, Kamchorn |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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