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Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage
Author(s) -
DRERUP D. L.,
JUDGE M. D.,
ABERLE E. D.
Publication year - 1981
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.1365-2621.1981.tb04456.x
Subject(s) - chemistry , salting , food science , lipid oxidation , autoxidation , biochemistry , antioxidant
Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post‐rigor ground and salted meat. Sausage from prerigor ground‐post‐rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.