摘要:

An efficient, small‐batch sausage stuffer has been designed for laboratory use. This stuffer can be used to stuff relatively large series of experimental sausage emulsions with little loss of time or material. It has been observed in actual operation of the stuffer that a normal 1.15 kg batch of emulsion was completely used except<25g which remained in the stuffer horn. With a little experience, a good uniform stuffing of the casings can be obtaine

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1973.tb02810.x

出版商:Blackwell Publishing Ltd    

年代:1973

数据来源: WILEY

摘要:

Steaks from 58 beef carcasses were used to determine the effects of antemortem injections of proteolytic enzyme in increasing tenderness and/or in reducing tenderness variability among bullock carcasses. Sensory panel ratings indicated that steaks from the carcasses of treated bullocks did not differ significantly from steaks from treated steer carcasses in tenderness or overall satisfaction, but were significantly more tender and satisfactory overall than steaks from untreated bullocks. Variation in tenderness scores within the group of steaks from treated bullocks was reduced to a level more nearly comparable to that of steaks from treated steers. Since antemortem injections of papain increased tenderness and reduced the variability in tenderness among steaks from bullock carcasses, such treatment could be used to more effectively merchandise beef from young bulls.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1973.tb02811.x

出版商:Blackwell Publishing Ltd    

年代:1973

数据来源: WILEY