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Utilization of Deionized Water and Non-Meat Adjuncts to Combat Quality Issues in Boneless Cured Ham Associated with using Pale Raw Material

The effects of deionized water and PSE pork percentage on the quality of smoked deli ham and retorted pouched ham with and without non-meat adjuncts were evaluated. Product quality was determined through evaluation of water holding capacity, cooked color, protein-protein bind, and sensory quality. A randomized complete block design with either three or four replications was utilized to test treatment effects in three separate experiments. The retorting process showed the potential to reduce the effect of PSE meat on color that is present in raw material and smoked deli ham. In retorted ham, modified food starch and soy protein concentrate reduced (p<0.05) cook loss and starch improved color. Deionized water can be utilized to improve yields (1 %) in smoked deli hams, and 25 % pale pork can be used without negatively affecting (p>0.05) sensory or instrumental quality in a retorted pouched ham product. Modified food starch can also be utilized to increase yields in a retortable-pouched ham without significantly affecting sensory quality.

Identiferoai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-5922
Date05 August 2006
CreatorsWilbourn, Jonathan
PublisherScholars Junction
Source SetsMississippi State University
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceTheses and Dissertations

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