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PROPERTIES OF RESTRUCTURED PORK AS AFFECTED BY FLAKE SIZE, FLAKE TEMPERATURE AND BLEND COMBINATIONS
Author(s) -
POPENHAGEN G. R.,
MANDIGO R. W.
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.tb07377.x
Subject(s) - flake , organoleptic , food science , tenderness , materials science , chemistry , composite material
Three flaking head sizes (3.0, 6.9, and 12.7 mm) were used to comminute −5.6 and 2.2°C pork trimmings. Eighteen size‐temperature blends were formulated to study their influence on the chemical, physical and organoleptic properties of restructured pork. Meat temperature did not affect water‐holding capacity; however, the 2.2°C products had less cooking loss than −5.6°C products. Samples containing 2.2°C meat, flaked through the 3.0 mm head, had less cooking loss than those flaked with the 6.9 or 12.7 mm heads. Juiciness, tenderness and acceptability scores were higher for blended samples than for unblended samples. A higher quality product can be produced by blending small and large flakes of different temperatures in a 50:50 ratio.