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- W2021493894 abstract "Restructured pork chops were prepared from raw pork meat by grinding, mixing (15, 30, 45, or 60 min), cold (2C) processing in a twin-screw extruder (200, 300, or 400 rpm screw speed), pressing the extrudates into meat logs of 8–10 cm diameter, and cleaving. Hunter L, a, and b surface color values of extrudates and cooking yield of pork chops were determined. Cooked pork chops also were subjected to shear and compression testing (two cycles). Cooking yield decreased (P<0.1) slightly with mixing time. Some significant (P<0.05), but inconsequential from a practical standpoint, differences were detected among mean Hunter L, a, and b color values at various levels of mixing time. Extrusion processing of mixed meat resulted in greater (P<0.05) Hunter L (lighter) and higher positive b (more yellow) values. Specific shear force, specific shear work, specific work from the first and second compression cycles, and cohesiveness were not significantly (P<0.05) affected by mixing time, screw speed, or their interaction." @default.
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- W2021493894 date "1996-10-01" @default.
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- W2021493894 title "RESTRUCTURING OF PORK MEAT IN A TWIN-SCREW EXTRUDER" @default.
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- W2021493894 doi "https://doi.org/10.1111/j.1745-4549.1996.tb00755.x" @default.
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