Boneless prerigor pork shoulders were processed to restructured pork chops and formulated with I % NaCl and .25% sodium tripolyphosphate (STP). Formulations included (1) 100% pork (C) , (2) 95 % pork -5 % rehydrated dried apples (A), (3) 95 % pork -5 % mushroom slurry (M), and (4) 99.98 96 pork -.02 % liquid smoke extract (S). All samples were stored at -20 "C until evaluation at 0, 14 and 42 days afier packaging. Although the C chops received higher initial color scores, color of the A samples remained more stable during storage. lRe Hunter 'a' values followed a similar trend. Flavor enhancers and storage times that were evaluated had a minimal effect on product cohesiveness and tenderness. Rehydrated dried apples and the mushroom slurry appeared to be potential flavor enhancers; whereas, liquid smoke appeared to be a flavor protector by retarding oxidative rancidity development afrer frozen storage for 42 days.