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RESTRUCTURING OF PORK MEAT IN A TWIN‐SCREW EXTRUDER 1
Author(s) -
HANNA MILFORD A.,
GENNADIOS ARISTIPPOS,
MANDIGO ROGER W.
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00755.x
Subject(s) - extrusion , mixing (physics) , plastics extrusion , food science , grinding , yield (engineering) , materials science , shear (geology) , chemistry , composite material , physics , quantum mechanics
Restructured pork chops were prepared from raw pork meat by grinding, mixing (15, 30, 45, or 60 min), cold (2C) processing in a twin‐screw extruder (200, 300, or 400 rpm screw speed), pressing the extrudates into meat logs of 8–10 cm diameter, and cleaving. Hunter L, a, and b surface color values of extrudates and cooking yield of pork chops were determined. Cooked pork chops also were subjected to shear and compression testing (two cycles). Cooking yield decreased (P<0.1) slightly with mixing time. Some significant (P<0.05), but inconsequential from a practical standpoint, differences were detected among mean Hunter L, a, and b color values at various levels of mixing time. Extrusion processing of mixed meat resulted in greater (P<0.05) Hunter L (lighter) and higher positive b (more yellow) values. Specific shear force, specific shear work, specific work from the first and second compression cycles, and cohesiveness were not significantly (P<0.05) affected by mixing time, screw speed, or their interaction.