Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Steen, Liselot; Neyrinck, Ellen; Mey, Eveline De; Grande, Annatachja De; Telleir, Danny; Paelinck, Hubert; Fraeye, Ilse

doi:10.1016/j.meatsci.2020.108093

Cited by 6 publications

(4 citation statements)

References 26 publications

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“…The tumbling yield was calculated according to Steen et al [7] using the following equation (3) :

where w 0 and w 1 refer to the weight of meat samples before and after tumbling, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Besides, Gao et al [5] revealed that tumbling could extract myofibrillar proteins and form protein exudate covered on the meat surface. Consequently, the protein exudate could play the role of “glue” to bind meat pieces, thus improving the sliceability, texture, tenderness, and cohesion of meat and meat products [7] . However, Li et al [8] pointed that the present single tumbling (ST) is time-consuming and potentially causes uneven distribution of NaCl.…”

Section: Introductionmentioning

confidence: 99%

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Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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Highlights Ultrasound-assisted tumbling (UAT) treatment significantly increased the NaCl content in pork. The applied NaCl transfer model could accurately describe the NaCl diffusion coefficient. Moderate UAT treatment improved the tumbling yield, water-holding capacity, and textural properties of pork. Moderate UAT treatment facilitated the protein extraction. Excessive UAT treatment led to protein denaturation.

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“…The tumbling yield was calculated according to Steen et al [7] using the following equation (3) :

where w 0 and w 1 refer to the weight of meat samples before and after tumbling, respectively.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…Cooking yield was calculated as the weight ratio of raw meat before cooking to the cooked ham stored after 4 days 15 …”

Section: Methodsmentioning

confidence: 99%

Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

Zhang,

Yuan,

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUNDTumbling treatment is widely used in the production of cooked ham. However, the traditional intermittent tumbling (IT) treatment is time‐consuming. To enhance the tumbling efficiency, high‐intensity ultrasound (HIU) was used to assist IT treatment (UIT).RESULTSThe UIT treatment reduced the tumbling time and significantly improved the water‐holding capacity (WHC), tenderness, sliceability and texture of cooked ham compared to the IT treatment. Furthermore, more violent destructions of the meat tissue were exhibited in the UIT treatment. This change facilitated more salt‐soluble protein (SSP) to be extracted, which in turn welded meat pieces tightly and improved the quality of the cooked ham.CONCLUSIONThe UIT treatment could accelerate the tumbling process and enhance the quality of cooked ham. These results may provide the guidance on effective strategies for high quality meat production process.This article is protected by copyright. All rights reserved.

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“…Released free fatty acids require to be transmethylated to form fatty acid methyl esters. Guo et al, 2021;Kim et al, 2019 Lipid oxidation Thiobarbituric acid reactive substances (TBARS), rancimat Guo et al, 2021;Tomažin et al, 2020 Nitrite concentration Diazotization Guo et al, 2021;Kim et al, 2019 Color Colorimeter Guo et al, 2021;Kim et al, 2019;Tomažin et al, 2020 Product yield Tumbling yield, cooking loss, total yield Kim et al, 2019;Steen et al, 2020 Textural properties Texture profile analysis (TPA), dynamic rheology, shear force…”

Section: Fatty Acid Profile Gc Analysismentioning

confidence: 99%

Study on quality-based protocol for meat and meat products

Shin¹,

Kim²,

Lee³

et al. 2022

Food Life

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In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality-based protocol study.

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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Cited by 6 publications

References 26 publications

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

Study on quality-based protocol for meat and meat products

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