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The effect of the injection of various brine formulations on the quality of poultry meat.

M. Tech. Food Technology / The injection of frozen chicken meat with high levels (m/m) of various brine solutions has been noticed in the South African market. These products are sold with a typical shelf life of one year and the brine solutions used in the commercial factories are being recirculated during normal production. This research project determined the levels (m/m) of brine solutions that contribute to value adding (improved texture and sensory properties) opposed to the levels (m/m) that could result in adulteration (unjustified weight gain/economic adulteration) of frozen chicken meat. The oxidative stability during the one year shelf life as well as the microbiological quality of brine injected frozen chicken meat was also investigated.

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001747
Date January 2014
CreatorsKutu, Maphuti Meriam.
Source SetsSouth African National ETD Portal
LanguageEnglish
Detected LanguageEnglish
TypeText
FormatPDF
RightsTshwane University of Technology

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