Browsing by Subject "suolaus"
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(2014)Literature review deals with manufacturing of air-dried meat, safety of products and quality aspects. Particular emphasis was given to different salting methods. Meat air-drying process consists of three main steps: salting, post-salting and ripening/drying. When using dry-curing and brine-curing methods salt will diffuse into the meat. High collagen and fat content of the meat correlates negatively with diffusion rate. Vacuum treatment during the salting will accelerate diffusion of salt into the meat. The aim of this study was to find alternative salting method for the dry-curing method used by the client because the used method is slow and needs a lot of manual work. Pork neck was salted with four different methods: dry curing (KS), dry curing+thumbling (MS), dry curing+vacuum packing (VS) and brine curing (LS). During the salting step salt content was determined at different time points (both before post-salting and ripening steps). During the ripening weight losses were determined at different time points. Salt, protein, fat, and water content were measured from the products. Products from VS- and LS-batches together with client’s corresponding products were sensory evaluated. Salt diffusion during the salting step took place unevenly due to the heterogeneity of the used meat material. Pork neck is challenging material to be air-dried. Shorter curing time for the MS , VS-and LS-methods was sufficient compared to the KS-method. VS-and LS-methods needed less manual work during salting step than KS- and MS-methods. LS-method differed most from the client’s method (KS) and it was considered the most difficult method. MS-and VS-methods could fit for the client’s use but more research and experiments based on this thesis are needed.
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(2019)The thesis literature review is about the effects of brine to meat and manufacturing process. Possible ingredients the brine of broiler and their impact on meat was also introduced. Possible ingredients properties were explored as well. The aim of experimental work was to test in practice how a new brine works versus the currently used brine and investigate how the brines behave with broiler meat using different methods. The samples were injection salting cured pea-psyllium fibre back quarters and bamboo-psyllium fibre back quarters, drum cured pea-psyllium fillet steaks and bamboo-psyllium fibre fillet steaks. These samples were tested microbiologically with TEMPO®-method, sensory evaluation with descriptive method, by measuring pH, by determining cooking loss and drip loss and by determining samples salt contents. Microbiologically the cured back quarters and fillet steaks remained good at least during the 15 days tested with both brines and thus the shelf life could be at least 15 days. In sensory evaluation there was no statistical difference between the two brines used for curing fillet steaks and back quarters. Neither, there was no statistical difference in cooking losses and drip losses. Samples pH values were an appropriate level and there were no deviations. Salt contents were consistent when comparing to the amount of added salt. In conclusion, the new bamboo-psyllium fibre brine works nearly as well as the currently used pea-psyllium brine in broiler meat. The bamboo-psyllium fibre brine could work better if recipe would be optimized.
Now showing items 1-2 of 2