Q. 



E 



C 



z 



ID 

 O 



o 



< 

 m 



C0NTR0L(-27»C) 



LOT 3 (-2700 



LOTI(-27°C) ° 



J I I I I I I I J I I I 



2 3 4 5 6 7 8 9 10 II 12 13 14 

 TIME (days) 



Figure 9. — Effect of conventional hand and mechanical 

 processing, degree of rinsing and storage temperature 

 or total microbiological counts following storage 

 times. 



bacterial counts. Furthermore, a final rinse 

 did not reduce the count appreciably. 



Panel ratings of the cooked meat indicated 

 that mechanical processing or freezer storage 

 did not change the quality of the meats. 



Because of the high rate of shucking that can 

 be achieved by mechanical means, the packing 

 operation must be so designed as to prevent the 

 scallop meats from accumulating in large quan- 

 tity on the processing line. If the meats accumu- 

 late, their temperature cannot be efficiently 

 reduced, and their bacterial count rise, which 

 tends to reduce the quality of the meats. The 

 addition of means for chilling the meats during 

 processing thus would further ensure the pro- 

 duction of meats of high quality. 



YIELD 



Materials and Methods 



The materials u.sed in this study were the 

 same as those described in previous part on 

 "Quality." 



Analyses were made for: (1) proximate 

 composition, (2) absorption of water by fresh 



and frozen meat, (3) yield of cooked meat 

 (fresh and frozen; and unsoaked and soaked), 

 and (4) loss of drip at the termination of the 

 storage periods on the Control Lot and on Lots 

 1 and 3. All data were determined using tech- 

 niques as described by Webb and Thomas 

 (1968). The soaked meats were placed in tap 

 water for 18 hours prior to the determination 

 of yield. 



Results and Discussion 



Table 3 indicates that the method of pro- 

 cessing had no apparent influence on the proxi- 

 mate composition of the finished meats. The 

 fresh meats processed mechanically absorbed 

 slightly less water than did the controls. The 

 mechanically processed frozen and thawed 

 samples, which were taken directly from the 

 line without a final rinse (Lot 1), .showed a 

 lower absorption of water and loss of drip than 

 the samples in Lots 2 and 3 showed. The loss 

 of drip from the mechanically processed meats 

 which had a final rinse (Lot 3) was lower than 

 that from the control samples. 



These results indicate that the fresh meats 

 processed by standard commercial techniques 

 (Control Lot) had a slightly greater capacity 

 to absorb water than the mechanically pro- 

 cessed meats. The meats from the control lot 

 were found, however, to lose greater quantities 

 of drip after being frozen and thawed than the 

 other lots. Interestingly, the mechanically pro- 

 cessed meats that were given a final rinse (Lot 

 3) had a greater amount of drip than did those 

 taken directly from the line (Lot 1). The re- 

 sults of the drip less of the meat having a final 

 rinse suggest that this rinse produced a sub- 

 stantial loss in the moisture-binding properties 

 during subsequent freezing and thawing. This 

 property was not directly related to the uptake 

 of moisture by the meats during rinsing, as is 

 evidenced by the proximate composition and 

 amount of water absorbed. Table 3 confirms 

 the results of Webb, Thomas, Busta, and Mon- 

 roe (1967) wherein the soaking of scallop 

 meats significantly reduced the yield of the 

 cooked meat. The yield of cooked fresh, un- 

 soaked scallops that were processed mechani- 

 cally was less than the yield obtained for the 

 control lot. This suggests that the eviscerator 

 rinsing was more severe than hand rinsing and 

 thus affected the water-binding properties. 



