Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Daniela IANIŢCHI, Cristiana DIACONESCU, Iulian VLAD, Lucica NISTOR, Camelia HODOŞAN, Monica MARIN, Marius MAFTEI
The use of additives in the meat industry must ensure that obtained products are appreciated by consumers, provided good yields are achieved. Thus, the work follows the influence of water, salt, polyphosphate and fat additions, on heat treatment losses, hardness, as well as sensory properties of meat products. Analyzing the experimental results it has been found that with the increase in the percentage of water and fat added, cooking losses increased, while the hardness decreased. Increasing the addition of salt has determined to a decrease in heat treatment losses and increased hardness of thermally treated products. The addition of polyphosphates increasing has generated to a decrease in heat treatment losses and hardness of products. By following the degree of sensory satisfaction, in general, increasing the addition of water, salt, polyphosphates has led to appreciated products, with the exception of the increase in added fat that has led to a decrease in the satisfaction of consumers.
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