Quality of restructured hams manufactured with PSE pork as affected by water binders

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 value...

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Veröffentlicht in:	Journal of food science 1998-11, Vol.63 (6), p.1007-1011
Hauptverfasser:	Motzer, E.A, Carpenter, J.A, Reynolds, A.E, Lyon, C.E
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Carbohydrates carrageenan Chemistry exudative meat Food industries Fundamental and applied biological sciences. Psychology ham Meat Meat and meat product industries pale, soft, and exudative pork Proteins PSE soy protein starch Water water binding capacity
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Beschreibung
Zusammenfassung:	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.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1998.tb15843.x