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INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK
Author(s) -
OCKERMAN H. W.,
PLIMPTON R. F.,
CAHILL V. R.,
PARRETT N. A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02445.x
Subject(s) - food science , salt (chemistry) , chemistry , phosphate , texture (cosmology) , water holding capacity , biochemistry , artificial intelligence , computer science , image (mathematics)
Tumbling for 30 min produced pork tissue which was soft and pliable with a creamy, tacky, exudate on the surface. After canning and cooking the tumbled cured product was more cohesive, slightly lighter in color and yielded a slightly reduced shear score. An increase in cohesiveness values was found for products treated with salt and tripolyphosphate and a significant interaction was also observed. Tumbling for 30 min was not sufficiently long to increase yield, texture or sensory characteristics.