Hot processing or boning (the removal or cutting ofcarcasses into part terjemahan - Hot processing or boning (the removal or cutting ofcarcasses into part Bahasa Indonesia Bagaimana mengatakan

Hot processing or boning (the remov

Hot processing or boning (the removal or cutting of
carcasses into parts or meat while it is still hot about 37-
39 °C) can increase yield, promote more uniform color
and better water holding capacity but reduces tenderness,
promote abnormal shape of joints and difficulty in
handling such meats (Warriss, 2000; Fletcher, 2002). Li et
al. (2009) compared three boning methods and reported
that cold-boning at 36 h post-mortem had the advantages
of giving muscles a better color, the lowest cooking loss
and cooked shearing value, and the highest sensory
tenderness, juiciness, flavor and overall liking. Botha et
al. (2006) compared hot deboning of ostrich meat to that
of cold deboning and found that hot deboned muscles
were initially tougher, had no significant effect on shear
force and tenderness, but cause significantly more purge
(3.4±2.33 % versus 2.1±2.06 %). Muscles microbial load
were within acceptable limits for Aerobic Plate Counts
(APC < 104 cfu/g) and E. coli (E. coli < 101 cfu/g) (Botha
et al., 2006). Mechanically recovered meat (MRM)
ensures that meat wastage is reduced by making use of
meats attached to bones after the normal boning of
carcasses.
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Hasil (Bahasa Indonesia) 1: [Salinan]
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Hot processing or boning (the removal or cutting ofcarcasses into parts or meat while it is still hot about 37-39 °C) can increase yield, promote more uniform colorand better water holding capacity but reduces tenderness,promote abnormal shape of joints and difficulty inhandling such meats (Warriss, 2000; Fletcher, 2002). Li etal. (2009) compared three boning methods and reportedthat cold-boning at 36 h post-mortem had the advantagesof giving muscles a better color, the lowest cooking lossand cooked shearing value, and the highest sensorytenderness, juiciness, flavor and overall liking. Botha etal. (2006) compared hot deboning of ostrich meat to thatof cold deboning and found that hot deboned muscleswere initially tougher, had no significant effect on shearforce and tenderness, but cause significantly more purge(3.4±2.33 % versus 2.1±2.06 %). Muscles microbial loadwere within acceptable limits for Aerobic Plate Counts(APC < 104 cfu/g) and E. coli (E. coli < 101 cfu/g) (Bothaet al., 2006). Mechanically recovered meat (MRM)ensures that meat wastage is reduced by making use ofmeats attached to bones after the normal boning ofcarcasses.
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Hasil (Bahasa Indonesia) 2:[Salinan]
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Pengolahan panas atau boning (penghapusan atau pemotongan
bangkai menjadi bagian-bagian atau daging sementara itu masih panas sekitar 37-
39 ° C) dapat meningkatkan hasil, meningkatkan warna lebih seragam
dan kapasitas menahan air yang lebih baik tetapi mengurangi nyeri,
meningkatkan bentuk abnormal sendi dan kesulitan dalam
penanganan daging tersebut (Warriss, 2000; Fletcher, 2002). Li et
al. (2009) membandingkan tiga metode boning dan melaporkan
bahwa dingin-boning pada 36 h post-mortem memiliki keuntungan
memberikan otot warna yang lebih baik, kehilangan memasak terendah
dan dimasak nilai geser, dan sensorik tertinggi
kelembutan, juiciness, rasa dan keseluruhan menyukai . Botha et
al. (2006) dibandingkan deboning panas daging burung unta itu
dari deboning dingin dan menemukan bahwa otot deboned panas
awalnya ketat, tidak berpengaruh signifikan terhadap geser
kekuatan dan kelembutan, tetapi menyebabkan signifikan lebih pembersihan
(3,4 ± 2,33% dibandingkan 2,1 ± 2,06%) . Otot beban mikroba
berada dalam batas yang dapat diterima untuk Hitungan Pelat aerobik
(APC <104 cfu / g) dan E. coli (E. coli <101 cfu / g) (Botha
et al., 2006). Mekanis pulih daging (MRM)
memastikan bahwa pemborosan daging dikurangi dengan memanfaatkan
daging yang melekat pada tulang setelah boning normal
bangkai.
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