CHAPTER 3
3.0 Introduction
To establish the differences in consumer acceptance, the pork liver polony sample was compared against the Colcom standard polony. Experiments were conducted by manipulating the independent variable, adding pork liver in two of the polony treatments, and observing differences between the test samples and the control sample. Analyses were used to quantify and describe the differences in shelf life, sensory evaluation scores, microbiological analysis and proximate analysis. Cost calculations for the pork liver polony amounted to $1.44/kg.
3.1 Population
The research categorized the population of study into three classes mainly:
Population A: Liver polony
Population B: Colcom standard Polony
Population C: Taste panel …show more content…
The pork liver is minced separately from the other meat ingredients in a meat grinder.
2) Blending and Homogenization
Once all the meat ingredients were minced they were added into a bowl cutter where they were mixed. Spice and half of the water was added soon afterwards until the mix produced a slurry. Added in consecutive order after this to the mix were soya isolate, gervisol and fat emulsion 1:3:6 to improve texture and flavor.
Half of the remaining water was then added to improve consistency and tapioca starch added soon afterwards to thicken the emulsion. A thermometer probe was used to ensure that the temperature of the emulsion did not exceed 80C. A 50kg batch was made.
3) Filling and packaging
The Emulsion was then filled into synthetic casings using a horizontal filler.
4) Cooking and Cooling
The filled polony was then subjected to cooking in an Alkar until the core temperature reached 720C and cooled in a cooling room using continuous showering procedure for 5 minutes until the temperature was below 400C.The cooked polony samples were then placed in a chiller at 00C until the core temperature was at
3.0 Introduction
To establish the differences in consumer acceptance, the pork liver polony sample was compared against the Colcom standard polony. Experiments were conducted by manipulating the independent variable, adding pork liver in two of the polony treatments, and observing differences between the test samples and the control sample. Analyses were used to quantify and describe the differences in shelf life, sensory evaluation scores, microbiological analysis and proximate analysis. Cost calculations for the pork liver polony amounted to $1.44/kg.
3.1 Population
The research categorized the population of study into three classes mainly:
Population A: Liver polony
Population B: Colcom standard Polony
Population C: Taste panel …show more content…
The pork liver is minced separately from the other meat ingredients in a meat grinder.
2) Blending and Homogenization
Once all the meat ingredients were minced they were added into a bowl cutter where they were mixed. Spice and half of the water was added soon afterwards until the mix produced a slurry. Added in consecutive order after this to the mix were soya isolate, gervisol and fat emulsion 1:3:6 to improve texture and flavor.
Half of the remaining water was then added to improve consistency and tapioca starch added soon afterwards to thicken the emulsion. A thermometer probe was used to ensure that the temperature of the emulsion did not exceed 80C. A 50kg batch was made.
3) Filling and packaging
The Emulsion was then filled into synthetic casings using a horizontal filler.
4) Cooking and Cooling
The filled polony was then subjected to cooking in an Alkar until the core temperature reached 720C and cooled in a cooling room using continuous showering procedure for 5 minutes until the temperature was below 400C.The cooked polony samples were then placed in a chiller at 00C until the core temperature was at