Study of manufacturing edible beef skin
Abstract
The purpose of this study is to manufacture edible beef skin (Ponmo). Getting off hair from the hide is a major issue in the manufacturing process. Different treatments like mechanical, Skinned, Trimmed, and Chemical dehairing were performed on beef hides, followed by scorching with heated steel plates. Quality attributes like Color (CIE L*, a*, b*), Texture (Texturometer), Moisture were analyzed. A Hedonic scale expert sensory (1 to 9) was conducted to investigate the color and texture of developed treatments. A high moisture level was observed in mechanical and chemical dehairing treatments. A significant difference in hardness existed between all the treatments (P < 0.05). The chemical treated samples were more preferred by the expert sensory panel for color and texture when compared with other treatments. Long scorching time and temperature were observed for mechanical treatment. No significant relationship existed between the Hedonic scale and CIE L*, a*, b*.
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- OSU Theses [15752]