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Functional Properties of Pre‐rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams
Author(s) -
LAACK RIËTTE L. J. M.,
SMULDERS FRANS J. M.,
ROON PIET S.
Publication year - 1989
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.1365-2621.1989.tb03068.x
Subject(s) - shoulders , food science , brine , chemistry , rigor mortis , marination , medicine , biochemistry , surgery , organic chemistry
In two experiments, the effects of processing shoulders and hams, pre‐rigor and post‐rigor, with and without polyphosphates, were compared. Pre‐rigor processing included hot boning of shoulder or ham muscles at approximately 30 min post mortem followed by injection of a deep‐chilled brine (−6°C) within the next 60 min. Except for the brine temperature, the processing procedures were similar for hot and cold processing. Both in shoulder and ham muscles hot and cold processing resulted in a product similar in cooking yield and sensory quality. The present study failed to substantiate that the superior water binding potential of pre‐rigor meat could compensate for the higher cooking loss when using phosphate‐free brines.