Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

Abstract

In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

“…The restructured pork block prepared with 2-3 cm meat chunks had significantly lesser shear force value and more tender compared to 4-5 cm meat chunks (Gurikar et al, 2014). Increased gumminess, chewiness and cohesiveness values were observed for the restructured pork block prepared with large size meat chunks (Gurikar et al, 2014).…”

“…Increased gumminess, chewiness and cohesiveness values were observed for the restructured pork block prepared with large size meat chunks (Gurikar et al, 2014). Massaging time of 10 min was found optimum compared to 6 and 8 min in preparation of restructured pork blocks (Gurikar et al, 2014). Sci., 5 (1): 14-48, 2015 Aerobic mesophilic count significantly declined on day 30th and thereafter showed an increase on 60th day.…”

“…Socio-economic factors viz., changed lifestyle, smaller family size, employment opportunities, health consciousness, lead to increased demand for lean and pre-cooked, ready-to-eat, meat products (Gurikar et al, 2014;Reddy et al, 2015). Many technologies are available to produce ready-to-eat and ready-to-cook meat products.…”

“…J. Meat Sci., 5 (1): 14-48, 2015 technology and mechanization makes the carcass meat to be disassembled and reassembled in such a way that it gives a texture similar to steaks, chops and roasts (Pearson and Gillet, 1996;Gurikar et al, 2014).…”

Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks

“…Cooking yield at 15 min (12+3) massaging time was significantly higher (P<0.01) than at 10 (7+3) and 12 (9+3) min; however, no significant difference was observed between 10 (7+3) and 12 (9+3) min (Table 4) [10][11][12][13] who reported that the products tumbled for a longer time had a lower cooking loss due to increased amount of extractable salt soluble proteins, as compared to those tumbled for a short time. Sensory scores revealed no significant difference (P>0.05) between 10 (7+3), 12 (9+3) and 15 (12+3) min massaging time on quality attributes of RBMS; however, the binding scores increased marginally with increased massaging time.…”