Comparative Study on Three Methods for Determining Air Content in Meat Batters |
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| Authors: | RACHAMIM PALOMBO PIETER S VAN ROON ALBERT PRINS BEREND KROL |
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| Affiliation: | Author van Roon is with the Dept. of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, The University of Utrecht, P.O. Box 80,175. 3508 TD Utrecht, The Netherlands.;Author Prins is with the Dept. of Food Science &Technology, Agricultural University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands.;Author Krol is with the TNO Division of Food &Nutrition Research, P.O. Box 360, 3700 AJ Zeist, The Netherlands.;Author Palombo is now with Bar-kat Food Production and Marketing 1985 Ltd. P.O. Box 144, Givataim 53101, Israel. |
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| Abstract: | Measurement of air content in meat batters is useful, as larger amounts of air negatively affect some properties of comminuted products. Three methods were compared. One method (Vemag) involved liberation of entrapped air from the batter by the combined effects of vacuum and mechanical forces. The other two methods involved application of under- (Smrat) or over- (Handtmann) pressure and calculation of the air content using Boyle's ideal gas law. The Smrat showed the lowest reproducibility. However, being the most rapid and easy to use, it was the method of choice for routine quality and process control. The Vemag and more favorably the Handtmann were recommended for accurate and reproducible determinations. |
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