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.
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-5922 |
| Date | 05 August 2006 |
| Creators | Wilbourn, Jonathan |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
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