Conventionally trimmed (0.6 cm) and completely trimmed (0 cm) prok chops were used to evaluate the effect of removing subcutaneous fat on lipid retention during broiling of pork. Composition of the lean portion of cooked chops was not affected by removal of external fat before cooking. Conventional chops contained 4.4% either extractable lipid and completely trimed chops contained 4.3%. Lipid retention was also the same at 94-99%.Recovery of moisture, protein, and lipid was 98-99%, using ether extraction or chloroform:methanol extraction. Therefore, the concept of lipid migration during cooking was not a tenable explanation for reports of lipid retention exceeding 100% during broiling of pork chops typical of those available to consumers. INTRODUCTION CONSUMER INTEREST in purchasing leaner pork is clear.In response, retailers and packers are trimming external fat cover more completely than before. Since the amount of subcutaneaous fat is the main basis on which many consumers judge leanness (Diamant et al., 1976), this trimming results in a visual perception of reduced fat. However, it has not been demonstrated whether trimming has any effect on the fat content in the lean portion of cooked products which is consumed.Any effect of trimming should be indicated by the values

Gel forming ability, measured by cooked gel hardness, and water-holding capacity of surimi-like pork were enhanced by addition of NaCl at 1.5 or 3% although 4.5% or 6% NaCl did not further increase hardness. Cooked gel strength was unaffected by freezing of beef or pork surimilike materials for 48 hr. Addition of cryoprotectants (3% or 6% sorbitol, 3% glycerol, or 3% sucrose) before freezing had no effect on gel forming ability. Gel hardness was not increased by preheating prior to cooking. Preheating surimi-like pork at 50ЊC resulted in formation of weaker gels which corresponded to myosin proteolysis. Myosin heavy chain (mw 200 kD) decreased, and new peptide fragments of mw about 138 kD, 128 kD, 120 kD, 86 kD, 77 kD, and 64 kD appeared. Proteolysis was saltdependent and occurred at pH 6.8-7.5.

Beef and turkey mixtures were formulated to contain 100/O, 80120, 60/40, 40/60, 20/80 or O/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (P>O.O5) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (PcO.05) hardness than other mixtures. Off-flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.