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Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts
Author(s) -
HAND L. W.,
TERRELL R. N.,
SMITH G. C.
Publication year - 1982
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.1365-2621.1982.tb12878.x
Subject(s) - flavor , chemistry , sodium , mouthfeel , potassium , food science , organic chemistry , raw material
Pork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3‐hole “kidney shaped” plate and a conventional knife with four full‐length arms; (2) grinder with 3‐hole “kidney shaped” plate and a special knife with two half‐length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one‐half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7>0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off‐flavor than roasts made with sodium chloride (P<0.05). Roasts made by the Comitrol method had more off‐flavor and less whole muscle‐like mouthfeel than those made by the grind‐mix method using a knife with two half‐length arms (P<0.05).