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Effect of Polymeric Phosphates on Many Kinds of Meat. : III. The Penetration of Phosphate and Sodium Chloride into Various Kinds of Meat

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 11 Page 89-108
published_at 1960
Title
重合燐酸塩の肉類に及ぼす効果 : 第3報 各種食肉内部への燐および食塩の滲透に関する研究
Effect of Polymeric Phosphates on Many Kinds of Meat. : III. The Penetration of Phosphate and Sodium Chloride into Various Kinds of Meat
Creators Kizuka Shizuo
Creators Kato Akira
Creators Utuogi Syozi
Source Identifiers
By the previous reports, it was practically proved that the alkali salts of polymeric phosphate increased the cohesive ability and its stickiness,improved the colour tone and made tough meat tender. But as it was noticed in the first report, though an aqueous solution of polynleric phos-phate potassium salt or its compound with sodium salt was sticky, when sodium chloride was added in this solution, the undissolved rubber-like deposits were produced in it and the filtrate of these solution lost sticki-ness. Therefore,the authors have studied the compound of polymeric phosphate sodium salts(M)and the compound made by adding polymeric phosphate potassium salts(P)in the case of penetrating into various kinds of meat. The results obtained were as follows:1.The penetration of M into various meat was smooth、 but that of P was not smooth. 2.Theundissolved rubber-like doposits which were made from P and the sodium chloride, sometimes made little spots in meat.3.Polymeric phosphates penetrated better into fish flesh than mam- malian flesh.4.Polymeric phosphates penetrated better in dry curing than picklecuring 5.When the meat temperature was 20℃.,the polymeric phosphates penetrated more easily than at the temperature of 1℃. Note : Composition of M and P ....
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学農学部
Date Issued 1960
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools 農学部