Effects of maturation time on the quality of “Delikatessen” type cooked and smoked meat products

 

Effects of maturation time on the quality of “Delikatessen” type cooked and smoked meat products

This article describes a series of tests intended to determine the effect of different maturation times on the texture of cooked and smoked whole-muscle delicatessen type products.

The maturation time of a cooked whole-muscle meat product is a constant topic of debate because it conditions both the end quality of the product as well as production cost. Most of the studies carried out to date have focused on color and yield, with little attention to the product’s texture.

The data analyzed indicate that different results are attained depending on the type of muscle used because of their differing behavior. 

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