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- Title
Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes.
- Authors
Daguer, Heitor; Quinteiro Milcent Assis, Michel Tavares; Bersot, Luciano dos Santos
- Abstract
Meat production and consumption growth has been accompanied by a wide diversification of processed products, while the trading of non-processed meat has decreased. Phosphates and non-meat proteins, mainly soy and whey proteins, are widely used to marinate meat, improving its texture and promoting the fluids retention that can bring sensorial benefits to the consumers and improve producers' yield. On this technology, the main processes employed are the injection and the tumbling of raw materials. However, some fraudulent practices must be avoided by the meat inspection service, setting limits to the replacement of meat proteins by water and non-meat ingredients. The present article reviewed the main aspects of the use of such ingredients enlightening the importance of appropriate analytical techniques to control injected, and marinated products.
- Subjects
MEAT inspection; PROCESSED foods; FOOD chemistry; MEAT industry; PHOSPHATES; SOY proteins
- Publication
Ciência Rural, 2010, Vol 40, Issue 9, p2037
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782010005000138