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PubMed1979

[Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during curing].

Comparative consistometric tests, using two different measuring methods, were applied to raw sausages in a random sampling process over a somewhat extended period of time. A close relationship (r= -0.819) was found to exist between the data obtained from a modified Höppler consistometer, on the one hand, and those measured by means of a penetrometer, on the other. The penetrometer proved to be suitable for measurement under practice conditions, while more specific strength parameters (S/2, tan alpha) were successfully measured by means of the modified Häppler consistometer.

Animals↗
PubMed1977

[On the enzymatic breakdown of tripolyphosphate and diphosphate in comminuted meat. XII. Influence of the breakdown of tripolyphosphate and diphosphate on the water-holding-capacity of meat (author's transl)].

The increase in the water-holding capacity of salted minced bovine muscle caused by added diphosphate is maintained also after a complete enzymatic breakdown of the diphosphate. This effect is probably due to irreversible dissociation of actomyosin by DP in presence of NaCl.--An increase in water-holding capacity of minced salted bovine muscle after addition of tripolyphosphate occurs only if the tripolyphosphate is enzymatically hydrolysed to diphosphate. In contrast to diphosphate, tripolyphosphate apparently does not cause a dissociation of the actomyosin system.

Animals↗