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PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE SIZE, TEMPERATURE AND COMMINUTION METHOD
Author(s) -
CHESNEY M.S.,
MANDIGO R.W.,
CAMPBELL J.F.
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.tb02537.x
Subject(s) - comminution , food science , particle size , flake , chemistry , grinding , moisture , materials science , metallurgy , composite material , organic chemistry
The process of flaked, formed and sectioned meat products could change the identity of lesser valued meat cuts via comminution, shaping and slicing. This study of flaking versus grinding included comparisons of three different meat temperatures prior to processing and three different comminution particle sizes on the chemical, physical and organoleptic analysis of the fabricated product. Flaked product did not differ from ground product regarding proximate composition. Temperature prior to comminution did not affect percentages of ash, moisture or crude fat in the fabricated product. The protein percent was lower for the ‐5.6°C product (P < 0.05) than the 32.2 or 2.2°C product, and fabricated product from ‐5.6°C meat had a significantly lower (P < 0.01) water‐holding capacity than the two higher temperatures. Cooking loss increased significantly (P < 0.01) as meat processing temperature decreased. Comminution particle size had no influence on chemical properties of the fabricated product; however, percent cook‐out significantly decreased (P < 0.05) as particle size became smaller. Taste panel results showed that the flaked product was more cohesive (P < 0.01) and more acceptable (P < 0.01) than the ground product.