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 |
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| container_issue | 6 |
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| container_title | Journal of food science |
| container_volume | 63 |
| creator | Motzer, E.A Carpenter, J.A Reynolds, A.E Lyon, C.E |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1998.tb15843.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1998.tb15843.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Carbohydrates ; carrageenan ; Chemistry ; exudative meat ; Food industries ; Fundamental and applied biological sciences. 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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.</description><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>carrageenan</subject><subject>Chemistry</subject><subject>exudative meat</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ham</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>pale, soft, and exudative pork</subject><subject>Proteins</subject><subject>PSE</subject><subject>soy protein</subject><subject>starch</subject><subject>Water</subject><subject>water binding capacity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhiMEEmXwG7AmbhN8_BWbK1D3AWyCoXZid9ZJYrN0bVPsRG3_PY5SwTW-sWw_ft-jJ8vOgRaQ1vtVAVzJnCkGBRiji74CqQUvDs-yGZSS5lwLeJ7NKGUsBxDly-xVjCs6nrmaZcsfA67b_kg6T4KLfRjqfgiuIY-4iWSD28Hj6Wbf9o_kbnFJdl14IhgJeu_qPr1UR7LH3gVStdvGhfg6e-FxHd2b036W3V9dLuef89vv11_mn27zWnBV5uC50FpQX8kKdVk2QJWvVNlwDZWXVKGsTKOQ1cANRe3QGOqFElIpTangZ9n5lLsL3e8hTW9X3RC2qdKCEVwzbniCPkxQHboYg_N2F9oNhqMFakeJdmVHiXaUaEeJ9iTRHtLnd6cGjDWufcBt3cZ_CUqCYDphHyds367d8T8K7NeriwVQWqaIfIpoY-8OfyMwPFlV8lLan9-u7R1f3tw8zJV9SPzbiffYWfwV0lT3C0aBU2aolEbyPy9anj4</recordid><startdate>199811</startdate><enddate>199811</enddate><creator>Motzer, E.A</creator><creator>Carpenter, J.A</creator><creator>Reynolds, A.E</creator><creator>Lyon, C.E</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199811</creationdate><title>Quality of restructured hams manufactured with PSE pork as affected by water binders</title><author>Motzer, E.A ; Carpenter, J.A ; Reynolds, A.E ; Lyon, C.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4367-1f348840fb5ba877d106fb67d381bf506a5b9d6a2c1390a8ea990f46456680043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>carrageenan</topic><topic>Chemistry</topic><topic>exudative meat</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ham</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>pale, soft, and exudative pork</topic><topic>Proteins</topic><topic>PSE</topic><topic>soy protein</topic><topic>starch</topic><topic>Water</topic><topic>water binding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Motzer, E.A</creatorcontrib><creatorcontrib>Carpenter, J.A</creatorcontrib><creatorcontrib>Reynolds, A.E</creatorcontrib><creatorcontrib>Lyon, C.E</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Motzer, E.A</au><au>Carpenter, J.A</au><au>Reynolds, A.E</au><au>Lyon, C.E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality of restructured hams manufactured with PSE pork as affected by water binders</atitle><jtitle>Journal of food science</jtitle><date>1998-11</date><risdate>1998</risdate><volume>63</volume><issue>6</issue><spage>1007</spage><epage>1011</epage><pages>1007-1011</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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]. 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| ispartof | Journal of food science, 1998-11, Vol.63 (6), p.1007-1011 |
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| language | eng |
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| subjects | 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 |
| title | Quality of restructured hams manufactured with PSE pork as affected by water binders |
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