2014, Volume 17, Issue 1
Tenderizing Machines for Traditional Meat Products Processing
1 University of Craiova, Faculty of Agriculture and Horticulture, Romania
2 University of Craiova, Faculty of Electrical Engineering, 13, A. I. Cuza Street, Craiova
3 S.C. AVI – GIIS S.R.L. Stuparei, Valcea County
*Corresponding author: Adrian Rosca, E-mail: email@example.comPublished: May 2014
The paper presents an overview concerning the most utilized tenderizing machines by meat processors and two types of tenderizing machines realized by a small enterprise in its efforts to reduce the wet curing phase, during Romanians traditional cured-cooked produces processing. Untenderized row meat and tenderized row meat was used to produce three types of traditional Romanians cured-cooked produces, and then tested by using Warner - Bratzler shear force method. The paper represents an open frame for further experimental researches’ results obtained to reduce the wet curing phase during traditional Romanians cured-cooked produces processing in SME.
Tenderizing machines, wet curing phase reducing, Warner - Bratzler method.
Tag search Tenderizing machines wet curing phase reducing Warner - Bratzler method