摘要:

The colour of quadruplicate pieces of factory-cured bacon heated at temperatures of 20, 40, 50, 60, 70, and 80 °C. for 5, 10, 20, and 40 hr. was measured at the conclusion of heating, and also after subsequent exposure of the samples for 12, 20, and 96 hr. at 10 °C. and 95% relative humidity. Interacting effects of time and temperature of heating on colour at the conclusion of treatment were demonstrable. At 40 and 50°, total intensity increased with the duration of heating; at 60 and 70°, there was no definite trend, and at 80° it diminished markedly as the period of heating was prolonged. The maximum average intensity resulted from heating at 70°.The decrease in intensity after 12 hr. exposure was related to the duration, but not to the temperature, of previous heating. There was no significant change in intensity between 12 and 20 hr., but a further decrease was evident at the end of 96 hr. The decrease in green intensity was still related to the duration, rather than to the temperature, of heat treatment, but the effects of duration of heating on red and blue stability, noted at 12 and 20 hr., were now replaced by temperature effects.Partial correlation coefficients indicate that increased nitrite content of the meat at the conclusion of heating tended to be associated with a lower intensity of colour. On the other hand, both nitrite content and loss in weight (chiefly moisture) on heating were correlated with increased colour stability on exposure.

ISSN:1923-4287    

DOI:10.1139/cjr40d-027

出版商:NRC Research Press    

年代:1940

数据来源: NRC

摘要:

Measurements made on uncooked samples of two factory-cured sides from each of 22 Canadian packing plants indicated significant differences between plants in respect of tenderness. The maximum average cutting force required by the product of an individual plant was more than three times the minimum plant average. The individual results however were fairly uniformly distributed over the observed range of variation, neither the maximum nor the minimum representing an isolated extreme. Partial correlation coefficients indicated a significant influence of pH of both pump and cover pickle, in conjunction with number of "stitches" and days in cure respectively, on tenderness, but no appreciable relation of this property to salt content, moisture content, nitrate content or pH of the meat, or number of days from curing to receipt at the laboratory, was demonstrable.A second series of observations on samples heated at 20, 40, 50, 60, 70, and 80 °C. for 5, 10, 20, and 40 hr., as in smoking, demonstrated significant interacting effects of the temperature and duration of heat treatment on tenderness. Excepting one notably anomalous result, the general tendency was for toughness to increase with the prolongation of temperatures of 20 to 50°, but to decrease with the duration of temperatures of 60 to 80°. On the average, the maximum toughness was observed after heating at 50 °C.

ISSN:1923-4287    

DOI:10.1139/cjr40d-028

出版商:NRC Research Press    

年代:1940

数据来源: NRC