ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Combinations of pale, sop, and exudative (PSE) and red, firm. and nonexudative (RFN) semimembranosus muscle were utilized to manufacture chunked and formed, cured pork. Response Surface Methodology was utilized to investigate the effects of soy protein concentrate (SPC), sodium caseinate (SC), and modified food starch (MFS) on bind and texture profile analysis. Fifteen adjunct formulations for five PSE and RFN combinations provided 75 treatments for each of three replications. As CIE L* values of raw muscle increased, protein-protein bind decreased (P〈0.05). MFS, SC, and SPC decreased (P〈0.05) cohesiveness. MFS and SC decreased (P〈0.05) chewiness, and MFS decreased (P〈0.05) hardness. Utilizing these adjuncts demonstrated that MFS improved texture in PSE and RFN pork. This research demonstrated that diluting RFN pork with no more than 25% PSE pork permits the formation of a high quality boneless deli ham roll.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.2003.tb00696.x