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Restructured pork chops were formulated using boneless pork shoulders, 1 % NaCl and .25% sodium tripolyphosphate (STP). Experimental treatment included (1) 90% pork-1 0% dried apples (A), (2) 100% pork (C),(3) 9O%pork--lO% corn crumbs (CC), and (4) 90% pork-10% mushrooms (M). All samples were stored at -20°C until evaluation at 10 or 70d. Corn crumbs appeared to have less potential as an enhancer due to their adverse effect on color, overall appearance, texture, tenderness and flavor. Dried apples appeared to impair product cohesion more than overall product and color stability. Mushrooms appeared to be a viable source for flavor and appearance enhancement. Among nonmeat ingredients evaluated, none enhanced texture. Storage time had minimal effect on product tenderness.

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Beef muscles were reduced in size and blended with one of four mixtures(1) 1% food grade NaCl + 025% sodium tripolyphosphate (STP) (IF), (2) 1% laboratory grade NaCl + 0.25% STP (lL), (3) 2% food grade NaCl + 025% STP (2F) or (4) 2% laboratory grade NaCl + 025% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (PK0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and frclvor degradation.

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