Premium
Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders
Author(s) -
Motzer E. A.,
Carpenter J. A.,
Reynolds A. E.,
Lyon C. E.
Publication year - 1998
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.1365-2621.1998.tb15843.x
Subject(s) - food science , chemistry , brine , moisture , starch , carrageenan , organic chemistry
Restructured hams were made from modified food starch (MFS), kappa‐carrageenan (k‐c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k‐c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.