Cooking loss and quality of products, Biology

Assignment Help:

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.


Related Discussions:- Cooking loss and quality of products

Define water losses by insensible perspiration, Define water losses by Inse...

Define water losses by Insensible perspiration? Insensible perspiration accounts for a relatively constant amount of water loss that is proportional to the surface area of the

Do enzymes act better under acid or basic ph, Do enzymes act better under a...

Do enzymes act better under acid or basic pH? Most enzymes act in pH among 6 and 8, a range that corresponds to the general acidic level of cells and blood. There are enzymes,

Bacteria classified according to their need for oxygen, How are bacteria cl...

How are bacteria classified according to their need for oxygen? According to their necessity of oxygen bacteria are classified into:- a) Anaerobic (those that survive withou

Briefly explain lichens organism, Briefly explain Lichens organism? Lic...

Briefly explain Lichens organism? Lichens are unique organisms consisting of a symbiotic relationship between a fungus and a photosynthetic organism. They represent a type of s

Sarcolemma, Normal 0 false false false EN-IN X-NONE ...

Normal 0 false false false EN-IN X-NONE X-NONE MicrosoftInternetExplorer4

Explain asystole and pulseless electrical activity, Explain Asystole and Pu...

Explain Asystole and Pulseless Electrical Activity (PEA) The outcomes from these rhythms are generally much worse than for VT/VF, unless a readily correctable cause is identif

Demonstrate the cause of the mutant trait, A protein that is normally a sin...

A protein that is normally a single-pass transmembrane protein is absent from the cell surface of the mutant cell line YTM-15. When labeled so that the protein can be localized, yo

Define protein stabilized food emulsions, Define Protein Stabilized Food Em...

Define Protein Stabilized Food Emulsions? Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd