Evaluation of Prerigor Beef in the Manufacture of Processed Meat
Hamza Ahmed Abu Groun, Salih Ahmed Babiker
كلية الإنتاج الحيوانى-جامعة الخرطوم · السودان
الموضوعات
زراعة
الملخص
This study was conducted to evaluate the effects of rigor state on quality attributes of prerigor processed burger to find practical solutions for the problems associated with prerigor processing. Another aim was to evaluate the effects of freezing rate on quality parameters of beef burger .Several variables were measured including cooking losses (shrinkage %) pH, juiciness, moisture content, colour and panel scores for tenderness, juiciness, flavor and colour. Results showed that prerigor beef burger produced more tender and juicy product when cooked, while frozen prerigor beef burger, although it had a higher pH value (P 0.05). The fast .freezing rate (freezing at -40°C) in all the treatments, resulted in higher moisture contents, lower cooking losses and gave lighter products compared with the slow freezing rate (freezing at -18°C).
روابط وملفات
التعريف والنوع
- رقم الوثيقة
- 01b6315c-94ed-4e9a-a0a5-b6b5511d13f3
- رقم العقد
- 0
- نوع الوسائط
- Crawler
- نوع المحتوى
- الرسائل العلمية
- صيغة المصدر
- رسائل ماجيستير
- نوع الملف
- pdf text
- أسماء الملفات
- 890596_1.pdf
بيانات النشر
- ألقاب المؤلفين
- [{"name_ar":"Hamza Ahmed Abu Groun","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"Salih Ahmed Babiker","title_ar":"اشراف","title_en":"Supervision"}]
- اللغة
- English
المصدر والدورية
- اسم المصدر
- Evaluation of Prerigor Beef in the Manufacture of Processed Meat
المحتوى والصفحات
- عدد الصفحات
- 0
إشراف وإعداد
- الإشراف
- Salih Ahmed Babiker
- الإعداد
- Hamza Ahmed Abu Groun
الاقتباسات الببليوغرافية
APA
MLA