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KMID : 0380619930250050475
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.475 ~ p.480
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Prediction of Bind Values of Raw Meats by Examination their Compositions and Functionalities
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Abstract
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This study was carried out to estimate the bind values of raw meats which are used as an input constaint in the least-cost formulation of an emulsion-type sausage. The least-cost formulation will be useful for Korean meat processore to produce more effectively as meat-grade system is put in force. The analysis results in compositions, functionalities, and pigment contents of raw meats were various according to the difference of species and their parts. The cohesiveness was correlated positively with moisture or protein content and negatively with fat content. Consequently two multiple regression equations for bind value could be derived from the compositions of raw meats. The equations then may be useful for predicting the bind value of a raw meat which presently has not been analysed.
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