Hot boning is an energy saving technique for the meat processing industry.1. Which of the following was not mentioned as a draw back of conventional methods of boning?
It has received considerable attention in recent years when increased
pressure for energy conservation has. accentuated the need for more
efficient methods of processing the bovine carcass. Cooling of an
5 entire carcass requires a considerable amount of refrigerated space,
since bone and trimmable fat are cooled along with the muscle. It
is also necessary to space the carcasses adequately in the refrigerated
room for better air movement and prevention of microbial contamination,
thus adding to the volume requirements for carcass chillers.
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Conventional handling of meat involves holding the beef sides in the
cooler for 24 to 36 hours before boning. Chilling in the traditional
fashion is also associated with a loss of carcass weight ranging
from 2% to 4% due to evaporation of moisture from the meat tissue.
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Early excision, or hot boning, of muscle prerigor followed by vacuum
packaging has several potential advantages. By removing only the
edible muscle and fat prerigor, refrigeration space and costs are
minimized, boning labor is decreased and storage yields increased.
20 Because hot boning often results in toughening of meat, a more recent
approach, hot boning following electrical stimulation, has been used
to reduce the necessary time of rigor mortis. Some researchers have
found this method beneficial in maintaining tender meat, while others
have found that the meat also becomes tough after electrical stimulation.
2. Hot boning is becoming very popular because
3. Carcass chiller means most nearly
4. Early excision means most nearly
5. The toughening of meat during hot boning has been combated by
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