Cooking loss and quality of products, Biology

Cooking loss and quality

Yields and cooking losses of products are important as these determine acceptability and economics of products. Higher cooking losses increase the production costs and result in less palatable products through loss of water, fat, flavour components and other nutrients and such products are poor in appearance, less juicy and lack slice- ability. Emulsion based products with less than 10 % cooking losses are rated good and 10 to 15 % losses tolerable. Cooking loss of products can be reduced by using meat with good functional properties and correct formulation with optimum lean meat to fat ratio. The frozen meat must be partially thawed before mincing. Meat and by- products should be handled at low temperatures (0°to 5°C). Ice flakes are used instead of chilled water in the formulation and the temperature of emulsion should not exceed 18°C. Proper sequence of addition of ingredients (lean meat, salt, polyphosphate, ice flakes, fat, seasoning, and binder/filler) is to be followed with optimum comminution to desired particle size. Finally proper cooking schedule followed avoiding high temperatures.

Posted Date: 9/20/2012 2:05:25 AM | Location : United States







Related Discussions:- Cooking loss and quality of products, Assignment Help, Ask Question on Cooking loss and quality of products, Get Answer, Expert's Help, Cooking loss and quality of products Discussions

Write discussion on Cooking loss and quality of products
Your posts are moderated
Related Questions
Senescence Plants begin their development after seed germination. They grow, flower and finally senesce and die. The period from the start to death is called the longevity or

The Family Nutrition Approach This involves relatives/family who  live in the client's household; in assisting  the client to make necessary dietary changes  to  prevent or  to

Explain Cultivation of microorganisms It is for  the production of food colourants has attractions, these must be measured against the financial legislative and user constraint

Define the Factors that Affect the Rate of Drying? Factors that affect the rate of drying are as follow: 1) The fat content of the food-Higher fat contents generally result

Determine about the term - neuropsychology The clinical practice of neuropsychology involves an integration of knowledge bases from the disciplines of psychology, psychometrics

Examine the cysticerus larva under the microscope? Examine the cysticerus larva under the microscope and note the following: i)  Bladder worm consists of a single layered, l

Fowl pox Fowl-pox is a highly infectious disease of poultry, especially chickens and turkeys. Pheasants, ducks, geese and guineafowls also suffer from an infection similar to f

Provide supporting evidence to explain how conversion of a normal somatic cell into a malignant one requires multiple mutations.

Micro Debrider: long , it's tip as hand spreader, not smooth and resemble H file. -    These instruments have a hedstrom cutting configuration with a standard 0.02 taper and