Puttarajappa, P. and Nair, K. K. S. and Kadkol, S. B. (1990) Development of Meat Preserve. Journal of Food Science and Technology, 27 (2). pp. 102-103.
![[thumbnail of jfst_1990_27(2)_102-103.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "jfst_1990_27(2)_102-103.pdf")
PDF
jfst_1990_27(2)_102-103.pdf
Restricted to Registered users only
Download (148kB)
Abstract
A new meat product, 'Meat Preserve' with optimum salt concentration, low pH and low moisture level, which can be stored at ambient temperature (25-30°C) was developed. The desired moisture level in meat (38-40%) could be obtained by frying pork slices of one inch cube, in oil hydro between 150°-160°C, for about 30 min. Salt content of 6-8% and pH of 3.8-4.0, were obtained by equilibrating the
fried pork cubes with acidulated brine solutions containing 25% salt in 5% acetic acid. 'Meat Preserve' obtained by mixing the treated pork cubes with a gravy containing spices, was found microbially safe, and had acceptable taste and flavour upto six months of storage,
at ambient temperature.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Meat Preserve Preservation |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Dec 2007 03:54 |
| Last Modified: | 07 Dec 2016 13:07 |
| URI: | http://ir.cftri.res.in/id/eprint/1539 |
Actions (login required)
- View Item