Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration
1984; Wiley; Volume: 49; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1984.tb13227.x
ISSN1750-3841
AutoresW. E. Townsend, James E. Thomson, J. R. HUTCHINS,
Tópico(s)Fluid Dynamics and Mixing
ResumoABSTRACT The “Coagulation Test” was studied relative to the effect of variations in filtration treatments on the coagulation temperature and other properties of filtrates obtained from isotonic saline extracts of rare roast beef and cured pork shoulder picnics. As membrane filter pore size decreased and thickness of Celite pad increased, filtration time increased, coagulation temperature increased slightly, biuret protein values and spectrophotometric absorbance values decreased, changes occurred in the number and molecular weight of protein bands, but pH of filtrates was not markedly affected. Results indicated that filtration treatment had no marked effect on the coagulation temperature of filtrates which may be a reflection of the empirical and subjective nature of the “Coagulation Test.”
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