Abstract:The functional characteristics of hot‐boned (HB) and cold‐boned (CB) pork preblends containing 0% NaCl, 2% NaCl or 2% NaCl + 200 ppm nitrite were analysed using a split‐plot design. Parameters measured included pH, salt‐soluble protein (SSP), emulsion capacities (EC), thermal emulsion stabilities (TES), residual nitrite and TBA values. Addition of NaCl to HB preblends led to higher pH values which increased SSP and improved the TES of the batters. The effect of NaCl was less pronounced on the functionality of … Show more
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