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Development of Meat Preserve

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.

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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.com/id/eprint/1539

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