title: [Problems during processing and storage of meat in cans. II. Chemical changes in canned meat with long storage time (author's transl)].
abstract: By sensory analysis and according to results of objective chemical investigations meat cans sterilized at 120 degrees C for long storage times were at best evaluated, if they were processed after the 4th and 7th day after slaughter. At first the 4th day; after 2 days the 7th day were preferred. 2. For comparison meat cans with long storage time of 5 and 9 years were analyzed in the same manner. In taste these were empty, strawy, and partly bitter. Frozen meat which was processed according to old procedures (long stored without any shock freezing), was regarded, extremely unagrellable. The attributs were adstringend and soapy. 3. Gelfiltration of diffusates showed a separation in 2 main peaks. The first from fractions 90--130 had a typical aroma of a heated meat, after hydrolysis glucose was detected as main sugar component. The 2th peak from fractions 170--230 tasted more sweet with parfumlike odor, after hydrolysis ribose was detected besides other substances stained by anisidine phthalate. 4. During storage substances of peak 1 were reduced in contrast to peak 2 substances. The latter seemed to be responsible for the aroma and taste at beginning of eating, but no fixation at the tongue could be observed in contrast to the substances of the peak 1. 5. Staining of separated peptides--by electrochromatography--with ninydrin received from the diffusates of the meat cans showed some brown coloured peptides, which disappeared during storage. This was in good correlation with the results of sensory analysis.
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D005519:Food Preservation; D005525:Food-Processing Industry; D005860:Germany, West; D008460:Meat / Q000032:analysis; D010455:Peptides / Q000032:analysis
chemical_list: D010455:Peptides
vernacular_title: Probleme bei der Herstellung und Lagerung von Rindfleisch-konserven (Volkonserven). II. Chemische Veränderungen in langlagernden Rindfleischkonserven