Effect of Salt Concentration on Quality of Restructured Pork Chops

Huffman, D. L.; Ly, A. M.; Cordray, Joseph C.

doi:10.1111/j.1365-2621.1981.tb04221.x

Cited by 59 publications

(42 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In other products, the role of salt is well documented in restructured beef rolls (Pepper & Schmidt, 1975), and flaked and formed beef patties (Huffman, Cross, Campbell, & Cordray, 1981a). The results of Huffman, Ly, and Cordray (1981b) showed that addition of salt at all levels increased thiobarbituric acid (TBA) values and decreased color levels, but flavor, juiciness, and the textural properties were improved. Salt levels between 0.5 and 1.0% were recommended.…”

Section: Role Of Non-meat Ingredients Saltmentioning

confidence: 91%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

View full text Add to dashboard Cite

Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

show abstract

Section: Role Of Non-meat Ingredients Saltmentioning

confidence: 91%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Such color of meat products is commonly seen in meat product displays and is not attractive to consumers because it shows that the meat product is no longer fresh. In restructured meat products, myoglobin denaturation is affected by grinding, mixing, and multiplication of microorganisms (Govindarajan et al, 1977) and increase in temperature (Hood, 1980;Sherwin and Labuza, 2003), salt (Huffman et al, 1981;Rhee et al, 1983;Trout, 1989), and peroxide from lipid oxidation (Faustman and Cassens, 1990). The percent metmyoglobin of the semidried pork jerky samples that were prepared with various kimchi powder levels are shown in Table 2.…”

Section: A -Cmentioning

confidence: 99%

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

An¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

show abstract

“…Huffman et al (1981) reported increase in cook yield with increase in salt level and phosphate level for restructured pork chops. Lower cook yield and correspondingly lower moisture of the cooked samples were obtained at 100°C than at 70°C (Arganosa et al 1991).…”

Section: Introductionmentioning

confidence: 96%

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

et al. 2012

View full text Add to dashboard Cite

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.

show abstract

Effect of Salt Concentration on Quality of Restructured Pork Chops

Cited by 59 publications

References 7 publications

Utilization of restructuring technology in the production of meat products: a review

Utilization of restructuring technology in the production of meat products: a review

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

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

Contact Info

Product

Resources

About