Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle. Response Surface Methodology was utilized to determine the effects of soy protein concentrate (SPC), sodium caseinate (SC), and modified food starch (M...

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Veröffentlicht in:	Meat science 2004-02, Vol.66 (2), p.371-381
Hauptverfasser:	Schilling, M.W., Marriott, N.G., Acton, J.C., Anderson-Cook, C., Alvarado, C.Z., Wang, H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Color Food industries Fundamental and applied biological sciences. Psychology Ham Meat and meat product industries Modified food starch PSE Sodium caseinate Soy protein concentrate Water-holding capacity
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Zusammenfassung:	Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle. Response Surface Methodology was utilized to determine the effects of soy protein concentrate (SPC), sodium caseinate (SC), and modified food starch (MFS) on the water holding capacity and cooked color in a chunked and formed product. Fifteen ingredient combinations were replicated three times for each PSE and RFN combination giving 75 treatments per replication. Utilization of SPC decreased ( P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(03)00123-2