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Effects of meat piece size and phosphate on maximum slicing rate, cooking loss and sensory quality of a re‐formed pigmeat shoulder product
Author(s) -
McDermott Martin,
Mitchell Peter C.,
Welch Robert W.
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00234.x
Subject(s) - food science , phosphate , slicing , chemistry , product (mathematics) , raw material , mathematics , final product , yield (engineering) , zoology , materials science , biochemistry , computer science , biology , metallurgy , geometry , organic chemistry , world wide web , economics , market economy
Summary Two pre‐tumbling treatment variables (meat piece size; raw product phosphate content) were evaluated for their effects on maximum slicing rate (MSR), cooking loss and sensory quality of a commercially produced, cooked re‐formed pigmeat shoulder product. At 0.457% phosphate, incremental reductions in meat piece size which increased specific surface from 0.60 to 0.93 cm 2 cm −3 enabled MSR to increase from 300 to 400 slices min −1 , reduced cooking losses from 0.875 to 0.60% and gave a more tender product. At 0.60 cm 2 cm −3 specific surface, increasing phosphate incrementally from 0.457 to 0.532% produced similar positive effects on MSR and cooking loss but at phosphate above 0.482% sensory quality declined. Combination of optimal specific surface (0.93 cm 2 cm −3 ) and phosphate (0.482%) permitted a MSR of 420 slices min −1 , reduced cooking loss to 0.50% and gave an acceptable product. These process modifications can thus be advocated for improved production rate, yield and sensory quality.