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EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE
Author(s) -
TOWNSEND W. E.,
DAVIS C. E.,
LYON C. E.,
MESCHER S. E.
Publication year - 1980
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.1365-2621.1980.tb04115.x
Subject(s) - food science , chemistry , fermentation , water holding capacity , water activity , lactic acid , moisture , water content , bacteria , biology , geotechnical engineering , organic chemistry , engineering , genetics
Fermented sausages were prepared from: (1) PSE pork, (2) normal pork, and (3) a 50/50 mixture of PSE and normal pork. Although pH values differed initially they were essentially the same after 35 days drying. Only 50–60% as long was required for drying of sausage made from PSE as compared to normal pork. Sausages prepared with only PSE pork had the highest moisture diffusion rate, TBA values, and lactic acid content. Cured color of the PSE group was paler red and more yellowish than those prepared with only normal pork. Water‐holding capacity, water activity values and force to shear were lowest and highest for sausages made, respectively, from PSE pork only and from normal pork.