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Response Surface Methodology Approach to the Optimization of Boneless Ham Yield
Author(s) -
MOTYCKA ROBERT R.,
DEVOR RICHARD E.,
BECHTEL PETER J.
Publication year - 1984
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.1365-2621.1984.tb14996.x
Subject(s) - response surface methodology , yield (engineering) , chemistry , food science , materials science , chromatography , composite material
Three ham processing variables (tumbling, tenderization, and temperature) were optimized for cooked yield of both pre‐ and post‐rigor ham muscle (semimembranous). Through response surface methodology (RSM), it was determined that the optimum tenderization (80‐100% of knife blade capacity) and processing temperature (14‐16°C) conditions were approximately the same for both pre‐ and post‐rigor muscle. However, the optimum level of continuous vacuum tumbling (total revolutions) was much lower for pre‐rigor muscle (750 rev) than post‐rigor muscle (3500‐4000 rev).