

CO 



O 



o 

 ^ o" 



n 



o 



^ d 



in 



6^ ^ 



o 



^ CO 



05 



CO 



■yO 00 



^ CO 



00 



P §^0 



5:3(3 



o 

 d 





CO 

 CO 



o 



CO 



CO 



o 



CO 



o 

 d 



C3> 



CO 

 10 



CO 



00 



J= o o 



S 5 g d 



p 



o 



o 

 d 

 in 





o 

 d 



o 

 d 



05 





CO 



.3 



5 » E >- 

 S 5 S^ o 



O. O ^ -13 ^J 



C 0; 



2 bJD' 





O IJ 0) C3 



CO ca ::: cc 



o 



o • 

 wo 



St. 



o-B 



crt O 



o 





tjio 



OJ 



n 



oj E 

 -a C 



03 O) 









O O 



ZZ 



There was less drip loss, however, during sub- 

 sequent freezing of the mechanically processed 

 meats, so that the overall yield of the frozen 

 meats was higher, with that from the hand- 

 processed meats being the lowest. This obser- 

 vation suggests that the exposure of the scal- 

 lop meats to solutions of salt brine during 

 mechanical processing resulted in less damage 

 to water-binding characteristics, which influ- 

 ence losses during freezing and thawing. There 

 is an indication from these data that the expo- 

 sure of the meats to the mechanical process 

 resulted in a loss of inherent moisture. How- 

 ever, based upon the proximate composition, 

 the greatly reduced cooked meat yield and drip 

 loss of the mechanically processed meats can- 

 not be explained fully by moisture transfer. 

 It appears that changes in the muscle proteins 

 were produced to cause these diff'erences. 



These observations also suggest that the flo- 

 tation in brine may have prevented the removal 

 of the water-soluble meat proteins. This possi- 

 bility was supported by the slightly higher in- 

 itial volume of drip from the control samples 

 during the storage studies (table 2) . Addition- 

 ally, heat shock, mechanical agitation or salt- 

 brine flotation, or a combination of these, prob- 

 ably has an influence on the water-binding 

 properties of the fresh-meat proteins. The loss 

 of drip, as a result of freezing, apparently re- 

 leased suflicient water to give similar yields of 

 cooked meat for all frozen treatments. Table 3 

 shows that the control samples essentially fol- 

 lowed the same patterns of water absorption, 

 yield of cooked meat, and loss of drip as was 

 reported for hand-processed scallop meats by 

 Webb, Thomas, Busta, and Monroe (1967). 



SUMMARY 



The quality of scallop meats was maintained 

 satisfactorily even after the shell stock had 

 been stored for 48 hours at 4.4° C. The har- 

 vesting of the shell stock necessitated this stor- 

 age time. However, observations from prelim- 

 inary studies indicated that this equipment 

 would perform satisfactorily on freshly har- 

 vested shell stock. The mechanical processing 

 of scallops resulted in meats having a quality 

 essentially equivalent to that of hand process- 

 ing and did not change the proximate composi- 

 tion of the meats to an appreciable extent. Bac- 



10 



