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
Adverse Effects of Acyclovir By any route of administration, acyclovir is generally well tolerated. Gastrointestinal (GI) disturbances and headache can occur. Given IV, the dr

define heart?

Healthcare provider reporting of influenza activity is mandatory in the United States.

Biology is becoming a more quantitative science, a trend that has motivated and been recently spurred by advances in computing power and data-gathering technologies. Nowhere is th

Define Microscopical Examination of Starch Granules? Take a slide and make a thin film of a suspension of starch granules from different sources and examine under a microscope.

Nutritional and functional role of minerals in foods Essential elements including the main elements and a number of trace elements fulfill various functions: as electrolytes, a

State about the lengthy administration of test battery The lengthy administration of test battery may be unsuitable for some individuals (such as demented or psychiatric patien

How are the concepts of chromosome, chromatin and chromatids related? In which phase of the cell cycle does DNA duplicate? Chromatin is a set of filamentous DNA molecules dispe

What is the Use of Uristix There are some enzymatic products and reagents impregnated on paper or plastic strips and dipping them in urine provide the results in less time comp

Q. What is the spinal cord? Of which elements is the spinal cord constituted? The spinal cord is the dorsal neural cord of vertebrates it is the part of the central nervous sys