Cryoprotectants for frozen red meats.

This present research explores the sensory characteristics of several cryoprotectant carbohydrates that could be added to frozen red meat. The cryoprotectants were sucrose, dsorbitol, maltodextrin DE 24-38 and synthetic polydextrose. The sweetness of aqueous solutions of sorbitol, maltodextrin and polydextrose was compared to standard 0.

Ultrastructure of mechanically tenderised pork muscle.

Porcine biceps femoris muscles were mechanically tenderised by the use of a meat activator. The kind and degree of damage of muscle tissue were then examined under an electron microscope. It was observed that several changes, known from the studies of the post mortem muscles, were much more frequent in tenderised than in intact muscles.

Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing.

The specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite level and relative contents of nitrosylpigments in meat. It was stated, that the specific odour and taste detection thresholds were equal to 10 and below 10 mg NaNO2/kg of meat, respectively, and the specific odour and taste recognition thresholds were equal to 26 and 21 mg NaNO2/kg of meat, respectively. The detection and recognition thresholds corresponded to 2.