Table 2 Comparative study of unwinding methods of
Table 2. Comparative study of unwinding methods of meat against aging times Along the muscle Muscle back Muscle front Round Thick rib Settings Weight of waste from unwinding (g) 7. 5± 2. 12 b 27. 5± 3. 53 c 15. 61± 0. 57 c 14. 80± 0. 36 bc 1. 5± 0. 5 a 27± 2 b 1. 5± 0. 53 a 21± 8 a Weight of waste from unwinding (g) Unwinding time (min) Thickness muscle rolls (cm) Brine penetration time (min) 5± 1. 07 a 6. 18± 0. 48 c 1. 1± 0. 17 a 15± 1. 9 a 22± 4. 24 c 6. 18± 0. 24 c 1. 37± 0. 14 b 20± 1. 5 b Weight of waste from unwinding (g) Unwinding time (min) Thickness muscle rolls (cm) Brine penetration time (min) 3± 1. 24 a 4. 9± 0. 6 bc 1. 22± 0. 1 b 17± 1. 2 a 31± 8. 45 b 6. 85± 0. 5 d 1. 15± 0. 07 b 25± 2. 7 ab Weight of waste from unwinding (g) Unwinding time (min) Thickness muscle rolls (cm) Brine penetration time (min) 4. 5± 0. 53 b 6. 36± 1. 91 cd 1. 04± 0. 07 ab 19± 1. 5 b 3± 0. 9 a 6. 78± 0. 41 d 1. 19± 0. 01 bc 30± 1. 1 c Weight of waste from unwinding (g) Unwinding time (min) Thickness muscle rolls (cm) Brine penetration time (min) 4. 5± 0. 53 a 3. 38± 0. 16 bc 1. 22± 0. 1 a 25± 1. 4 a 11± 4. 24 b 5. 33± 0. 36 e 1. 15± 0. 02 a 29± 8 a Unwinding time (min) Thickness muscle rolls (cm) Brine penetration time (min) 15 cmx 5 cm Muscle back Muscle front Round Thick rib Rigor-mortis 1, 5± 0, 7 a 1, 7± 0, 41 a 14. 51± 0. 78 b 14. 85± 0. 65 bc 1. 25± 0. 07 a 1. 95± 0. 14 b 25± 3 ab 27± 7 ab 24 h post-mortem 3. 5± 1. 12 a 12± 2. 82 b 8. 35± 0. 75 d 6. 75± 0. 61 c 1. 32± 0. 03 b 1. 41± 0. 02 bc 30± 1. 4 c 28± 1. 5 c 48 h post-mortem 4. 5± 1. 36 a 5. 5± 1. 53 a 5. 33± 0. 33 c 8. 15± 0. 5 e 0. 74± 0. 34 a 1. 06± 0. 05 b 28± 1. 9 ab 21± 1. 5 a 72 h post-mortem 6± 1. 41 b 5. 5± 1. 12 b 4. 2± 0. 05 bc 6± 0. 43 d 1. 08± 0. 12 ab 0. 92± 0. 1 a 15± 2 a 17± 2. 6 ab 96 h post-mortem 4± 1. 82 a 5. 5± 1. 53 a 3. 75± 0. 25 cd 4. 03± 0. 18 c 1. 32± 0. 1 a 1. 14± 0. 21 a 29± 4. 24 a 25± 3 a Successive rolling Muscle back Muscle front Round Thick rib 1, 5± 0, 7 a 3± 1, 41 a 5. 88 ± 0. 2 a 5. 58 ± 0. 21 a 1. 98± 0. 44 ab 45± 1. 9 c 1. 93± 0. 09 b 32± 1. 5 b 1. 5± 0. 12 a 3. 25± 0. 21 a 1. 8± 0. 1 d 58± 1. 8 e 1. 4± 0. 41 a 5. 08± 0. 23 b 1. 68± 0. 18 cd 51± 1. 4 d 2. 5± 0. 7 a 3. 11± 0. 21 a 2. 3± 0. 28 c 40± 13 bc 7± 1. 0 a 4. 38± 0. 61 b 1. 87± 0. 03 c 47± 9 c 2. 5± 0. 7 a 3. 71± 0. 31 ab 1. 75± 0. 21 d 44± 1. 7 d 2. 7± 0. 8 a 2. 45± 0. 41 a 1. 6± 0. 28 cd 32± 1. 1 c 4. 5± 0. 7 a 3. 16± 0. 15 b 2. 12± 0. 53 b 57± 1. 6 b 3± 0. 41 a 2. 48± 0. 38 a 2. 14± 0. 22 b 71± 1. 5 c N. B: Values with the same letters do not differ significantly at the probability threshold (p 0. 05). Aimé Christian NDIH et al. Meat Unwinding Techniques in Kilishi Processing in North Cameroon: Constraints and Innovations. American Journal of Food Science and Technology, 2018, Vol. 6, No. 5, 204 -208. doi: 10. 12691/ajfst-6 -5 -2 © The Author(s) 2018. Published by Science and Education Publishing.
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