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Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels
Author(s) -
McKEITH F. K.,
BREWER M. S.,
OSADJAN P. D.,
MATULIS R. J.,
BECHTEL P. J.
Publication year - 1993
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.1365-2621.1993.tb04305.x
Subject(s) - emulsion , food science , sensory system , ultimate tensile strength , chemistry , materials science , composite material , biology , biochemistry , neuroscience
Emulsion‐coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P<0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.