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Effect of comminution methods on physico chemical and organoleptic properties of patties from hot and cold boned pork



Effect of comminution methods on physico chemical and organoleptic properties of patties from hot and cold boned pork



Indian Journal of Animal Sciences 59(8): 991-996



Particle size reduction achieved by 'grind', 'grind-chop' and 'chop' treatments had significant effect on certain physico-chemical and organoleptic properties of patties processed from hot and cold boned pork. The patties with 'fine grind' had higher cooking yields than to the ones from 'coarse grind' or 'bowl chop' treatments. Bowl chopping caused significantly higher shrinkage in diameter and gain in height of the patties from the chilled pork and increased the shear values of the patties from hot pork. Successive 'grind levels' improved the tenderness of the patties from both hot and chilled pork. Most of the organoleptic scores were significantly improved by increasing the level of 'grind'. The moisture retention in the roasted patties from hot and chilled pork was improved by increased 'grind' and the 'grind-chop' treatments. The protein and fat contents of the patties were also influenced by the treatments.

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Accession: 007243473

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