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Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham
Author(s) -
BEDINGHAUS A.J.,
OCKERMAN H.W.,
PARRETT N.A.,
PLIMPTON R.F.
Publication year - 1992
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.1365-2621.1992.tb11263.x
Subject(s) - tenderness , yield (engineering) , chemistry , food science , materials science , composite material
Intermittent tumbling of prerigor porcine muscle maximized quality and yield in sectioned and formed ham when compared to a postrigor tumbled control. Intermittent tumbling affected precook salt‐soluble protein, precook water‐binding potential, tumbling yield, Instron bind, and sensory panel cohesion and tenderness scores. Tumbling did not affect sensory color distribution scores or cooked yield. A 3 hr intermittent tumbling cycle was adequate for producing prerigor and postrigor cured hams. Intermittent tumbling of prerigor or postrigor cured muscle tissue beyond 3 hr had no additional beneficial effect.