Corned Beef - Quality, product content, salting and brine processing of meat

The paper defines following data on Corned Beef (CB) production: selection of raw materials, cooking methods of ingredients and their grinding, forming the hash, canning and sterilisation. It also defines two procedures for curing meat for Corned Beef production, and gives the results of experiment with replacement of gelatin with cooked tendons in stuffing of the finished product. in the experiment 1, meat was cured before and in the experiment 2, after blanching. It gives the data on ingredients and chemical composition of this product. According to the established production practice, normal gelatine quantity (approximately 2%) in Corned Beef stuffing is mainly replaced with cooked connective tissue / tendons. Also, the quantity of total pigments JP) and contents of nitrosyl-myoglobin (NOMG) have been determined, and the results of instrumental determination of Corned Beef colour have been given. The changed procedure of meat curing resulted in improvement (reduction) of technological procedure, together with energy saving.