THE INFLUENCE OF TENDERAZITION AGENT ON THE SENSORY AND NUTRITIONAL PROFILE OF PORK MEAT
Abstract
Tenderizing meat is a process by which changes its texture to be more easily consumed. Tenderization agent is very important in estimating meat quality, along with taste and juicy.The paper presents a study on the influence of bruising agents on the sensory and nutritional profile of pig meat. In this regard, it was used fresh pork boneless shoulder and tenderness agents: salt brine 7% solution, soy sauce, cider and apple juice. After analyzing sensory highest score earned him sample tender meat with soy sauce, and from the nutritional point of view were obtained similar values were not significantly influenced by the tender itself.
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Copyright (c) 2018 Luminita Pirvulescu, Camelia Moldovan, Diana Raba, Delia Gabriela Dumbrava, Viorica Mirela Popa, Simona Maria Axinia, Elena Claudia Sirbulescu
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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL
ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)
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