Utilization of Phosphate Alternatives to Produce Chunked and Formed Deli Ham

Boneless biceps femoris muscles were chunked into 2.54-cm cubes. Each treatment formulation (6 kg) consisted of approximately 77% pork (85% cubed meat and 15% finely chopped trim to improve protein binding), 20% water, 1.8% salt, 0.9% dextrose, 120 ppm sodium nitrite, 450 ppm sodium erythorbate and the following treatment effects: positive control (0.4% sodium tripolyphosphate, STP), negative control (no phosphate, NP), a 1.3% Fiber Dry Vinegar (FDV) blend, and a 1.1% whey protein concentrate blend (WPC). The ham formulations were vacuum tumbled (25 mm/hg of mercury) for four 20 min intervals with 10 min rest periods in-between. After the rest period of the third interval, the trim was added and the formulation was vacuum tumbled for the final 20 min. The contents of the tumbler were then stuffed into cellulose casings, tipper tied, heat processed in a smokehouse to an internal temperature of 74 C, and sliced into 1.27 cm slices for color and protein bind analysis Consumer acceptability testing (n = 60 panelists) was also conducted using a 9-point hedonic scale. A completely randomized design with 2 replications was utilized to evaluate treatment effects. When significant differences occurred (P < 0.05) among treatments, Fisher’s Protected Least Significance Test was utilized to separate treatment means