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Meat Processing (Preservatives (Class I preservatives eg. Ascorbic acid,…
Meat Processing
Preservatives
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Class I preservatives eg. Ascorbic acid, sodium ascorbate and erythorbate
Faster cure colour. Colour stability. Decrease residual nitrate. Prevent warmed over flavours in recooked/reheated products (eg. oxidation)
Salt
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Inhibit Ca2+ and Mg2+ salt bridges from forming which pulls protein chains together and squeezes out water.
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Phosphates
Increase WHC, Improve meat binding, Increase fat emulsifiacation
Inhibit Ca2+ and Mg2+ salt bridges from forming which pulls protein chains together and squeezes out water.
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Degree of comminution
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Overchopping leads to loss of water. High temperature also possibly cause denaturation of myofibrillar proteins.
Binders
Usually proteins. Including gums like carrageenan, xanthan, guar and LBG