Effects of the Addition of Frozen Mechanically Separated Pork on Functional Properties and Lipid Oxidation of Emulsion Type Pork Sausage | Zendy

Juhui Choe | Zendy; P.J. Shand | Zendy

Open Access

Effects of the Addition of Frozen Mechanically Separated Pork on Functional Properties and Lipid Oxidation of Emulsion Type Pork Sausage

Author(s) -

Juhui Choe,

P.J. Shand

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.019

Subject(s) - emulsion , food science , lipid oxidation , chemistry , biochemistry , antioxidant

Mechanically separated meats (MSM) allow the recovery of valuable protein during carcass fabrication and are used throughout the world due to their low cost. MSM are generally shipped under frozen conditions and are used in processing of various meat products. It is not unusual to have MS meats available long after production, but how does the quality change with length of frozen storage and how does that affect functionality? Therefore, the objective of the present study was to investigate functional properties of emulsion type meat product added with various levels of frozen MS pork (MSP; 5and 8-months post production).

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