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.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001747 |
| Date | January 2014 |
| Creators | Kutu, Maphuti Meriam. |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format | |
| Rights | Tshwane University of Technology |
Page generated in 0.0016 seconds