Chemical, instrumental and sensory characteristics of cooked pork ham

Válková, Veronika; Saláková, Alena; Buchtová, Hana; Tremlová, Bohuslava

doi:10.1016/j.meatsci.2007.05.013

Cited by 58 publications

(46 citation statements)

References 19 publications

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“…The L* values that were found ranged from 61.42 to 66.11, similar to those reported by Válková et al (2007), which were from 61.57 to 65.79, and Li et al (2011), which were 61.80. Table 5 shows the results of the rheological characterization of the samples.…”

Section: Physicochemical Analysissupporting

confidence: 87%

“…Válková et al (2007) found values ranging from 1.56 to 4.04 g/100 g, and the average value of fat content reported by Cheng et al (2005) was 1.89 g/100 g. Utrera et al (2012) reported that the fat content of cooked ham presented significant difference in relation to the leg muscle used for processing and not in relation to the use of frozen/thawed meat compared to fresh meat.…”

Section: Physicochemical Analysismentioning

confidence: 95%

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Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

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This study aimed to evaluate the effects of slow (-18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at -18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

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Section: Physicochemical Analysissupporting

confidence: 87%

Section: Physicochemical Analysismentioning

confidence: 95%

Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

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“…Ao avaliarem 13 marcas de presunto cozido comercializadas na República Checa, Válková et al (2007) observaram que os consumidores dessa região preferiram produtos com maior valor de luminosidade e menor participação da tonalidade vermelha. Isso reforça as observações de García-Esteban et al (2003) de que a luminosidade pode ser considerada o parâmetro de cor que governa a qualidade da carne e de produtos cárneos, sendo, portanto, o atributo de cor que mais influenciou a aceitação do produto.…”

Section: Resultsunclassified

Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

Contado

Rocha

Queiroz

et al. 2015

Braz. J. Food Technol.

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ResumoO objetivo deste estudo foi desenvolver duas formulações de apresuntado contendo farinha de yacon e extrato de frutanos de yacon visando obter produtos de melhor qualidade nutricional e ricos em fibras alimentares. Os apresuntados foram elaborados substituindo-se a fécula de mandioca (1,73%) pela farinha de yacon e a água da formulação (37,85%) pelo extrato aquoso de frutanos. Os efeitos dessas substituições nas qualidades tecnológicas e sensoriais dos apresuntados foram avaliados comparando-os com um controle. Os resultados obtidos demonstraram existirem diferenças significativas entre as formulações e evidenciaram que a adição da farinha de yacon ao apresuntado originou uma formulação com menor teor de sódio, índice de amarelo, tonalidade, dureza, flexibilidade, adesividade e menores notas nos quesitos sabor e impressão global. Entretanto revelaram que o apresuntado elaborado com extrato de frutanos apresentou uma aceitabilidade semelhante ao controle, porém com menor dureza e maiores teores de potássio e fibras, originando um produto cárneo benéfico à saúde. Palavras-chave: Composição química; Cor; Textura objetiva; Análise sensorial. SummaryThe objective of this study was to develop two luncheon meat formulations containing yacon flour and yacon fructan extract, in order to obtain products with improved nutritional quality and rich in dietary fiber. The luncheon meats were prepared replacing the cassava starch (1.73%) with yacon flour, and the water used in the formulation (37.85%) with the aqueous fructan extract. The effects of these substitutions on the technological and sensory qualities of the luncheon meats were evaluated, comparing them with a control. The results obtained showed there were significant differences between the formulations. The addition of yacon flour to the luncheon meat resulted in a formulation with a lower sodium content, yellow index, hue, hardness, flexibility and adhesion and lower scores for the items of taste and overall impression. However, they showed that the luncheon meat prepared with the fructan extract presented an acceptability similar to that of the control, but with reduced hardness and higher levels of potassium and fiber, resulting in a meat product beneficial to the health.

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“…Hue angle (h) had negatively significant correlation with hardness and surface hardness. When compared with correlation values using cooked ham (Valkova et al, 2007), their values in this study exhibited higher correlations. Therefore, it was assumed that their differences were owing to differences in specific properties of Berkshire breed.…”

Section: Resultsmentioning

confidence: 59%

Prediction of relationships between pork color and muscular texture traits for entrepreneurial decisions

Kim

et al. 2017

IJAR

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This study was done to examine correlation between pork color and texture traits for entrepreneurial decision-making. Most traits between both factors had significant correlations, but presented low correlation values. The first correlation in the results of canonical correlation analysis (CCA) maintained relatively high values of 47.9. The value was positive and negative contributions for hardness and gumminess, respectively. Loadings of color traits were more influenced by lightness and whiteness. However, influence of variance in texture trait showed only 7.6% with color trait. The result indicates that there is no direct influence between pork color and texture, but an indirect influence. Therefore, we suggest that consumers and distributors as well as producers apply indirect criteria rather than directly assessing texture quality by pork color.

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Chemical, instrumental and sensory characteristics of cooked pork ham

Cited by 58 publications

References 19 publications

Assessing the use of frozen pork meat in the manufacture of cooked ham

Assessing the use of frozen pork meat in the manufacture of cooked ham

Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

Prediction of relationships between pork color and muscular texture traits for entrepreneurial decisions

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