A process in which low methoxyl pectin is applied to the surface of meat carcasses and poultry to reduce shrinkage, maintain color and improve shelf life was evaluated. A 3.0 percent aqueous low methoxyl pectin (acidified with 1.4 percent acetic acid if required) was applied to beef, lamb and turkey carcasses by spraying and caused to form a gel coating by overspraying with a 3.5 percent calcium chloride salt solution.
Turkey carcasses treated with acidified pectin or acidified pectin after 3.0 percent acetic acid dip for 30 seconds were not significantly improved in shelf life over carcasses which were acid dipped 30 seconds. Pectin coating of turkey carcasses was determined infeasible due to discoloration.
Pectin coated lamb carcasses were significantly lower in shrinkage (0.71 ±0.04 percent) (p
Pectin coated beef carcasses were significantly lower in shrinkage (0.44 ±0.38 percent) (p
Both acidified pectin (pH 3.5) and unacidified pectin (pH 4.1) significantly (p
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6307 |
| Date | 01 May 1980 |
| Creators | Stubbs, Clifford Arthur |
| 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 Andrew Wesolek (andrew.wesolek@usu.edu). |
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