Abstract
Optical and X-ray microscopy were used to determine that the common product defect found in injected poultry known as tiger striping, zebra striping, feathering or striations is due to swollen particles of hydrocolloid binder forcing the meat fibres apart. It has been shown that the swelling properties of carrageenans produced from different manufacturing processes had significantly different swelling profiles. Semi refined carrageenan was noted to have a greatly reduced ability to swell in an aqueous system and this was attributed to the fact that the material is processed in a suspension and the original cellulosic matrix is left intact and is not removed as in a traditional refined carrageenan process. The semi refined carrageenan was then shown to have an improved performance in injected poultry over traditionally refined carrageenan by reducing the incidence of tiger striping without reducing the purge control.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call