Quality of Restructured Pork Roasts as Influenced by Salt, Phosphate and Roasting Environment

Abstract

A split plot design was used to evaluate the effect of 3 salt (0.0, 0.5, 1.0%), 3 phosphate (0.0, 0.25, 0.5%) levels and 2 roasting environments (moist, dry) on the quality of restructured pork roasts. Emulsion stability, yield (cooked or sliced), Instron adhesion (bind), pH, water holding capacity, proximate composition and color measurements were obtained. Increasing salt or phosphate level increased emulsion stability and cooked yield. Increasing salt level and the addition of phosphate decreased expressible moisture and increased slice count and moisture content. Increased levels of salt decreased protein content, while increasing phosphate, increased pH and redness in the cooked slices. Salt and phosphate reacted synergistically to increase slice yield and adhesion bind. Roasts cooked in a moist environment were lower in pH, were darker in color and required less time to cook. Restructured pork roast quality was enhanced when salt and phosphate were included in the formulation.

Instrumental Measurement of Adhesiveness in Solid and Semi‐solid Foods. A Survey

“…Terms such as "adhesion," "adhesiveness, " and "adhesion properties" have been widely used for cooked restructured products. The same observation can be made about the "adhesive characteristics" that are estimated in certain muscles, quantifying the resistance of the muscle fibers to mechanical separation as determined by applying tensile forces perpendicular to the muscle fiber direction on strips of meat (Rao and Gault 1990); the same method was used to determine adhesion in restructured pork roasts (Hamouz et al 1996).…”