Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly (P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly (P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams (P > 0.05).

Eight treatments utilizing kappa-carrageenan (0%, 1.5%) and starch (0%, 2%, 3.5%, 5%) in hams were compared. Hams were evaluated for cooking yields, purge, color, texture and sensory characteristics. Incorporation of carrageenan at 1.5% increased yield, decreased purge and resulted in sensory perception of reduced juiciness. Increasing starch increased perception of juiciness. There was no synergistic effect on moisture retention due to a combination of starch and carrageenan. Microstructural characteristics revealed that starch and carrageenan were randomly distributed in localized areas with no evidence of interaction.

Beef roasts were pumped with sodium lactate, glycerol monolaurin or sodium gluconate and inoculated with Clostridium sporogenes and Lisreria monocytogenes either internally or on external (surface) locations. Microbiological evaluations were conducted during simulated wholesale (2"C), retail (7°C) and consumer storage (10°C) and after simulated mishandling (25°C). Sodium lactate resulted in effective inhibition of pathogens at concentrations up to 3.5%. Glycerol monolaurin was less effective than sodium lactate. Sodium gluconate did not provide significant control of these pathogens. No chemical or quality effects of these compounds occurred on the beef roasts except a lower pH and increased purge caused by monolaurin.

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The shelf-life of refrigerated (24°C) pork chops inoculated with Clostridium sporogenes PA3679 and Staphylococcus aureus 288 was examined in products sliced from loins cooked to 66°C (150"F), dipped in 5% polyphosphate blend, 2.5% potassium sorbate or 2% acetic acid solutions, vacuum-packaged and stored at 2-C. The effect of a second in-the-bag cooking step to 66°C (150°F) after vacuum packaging was also studied. Pork chops not reheated after packaging showed incipient spoilage after 15 days at 2-&C, depending on surface treatment. The second cooking increased the shelf-life of refrigerated product to more than 60 days and reduced counts of inoculated cultures to undetectable levels. However, on exposure of the chops to simulated mishandling (24-25"C), clostridial growth was detected in all samples except those dipped in polyphosphate or acetic acid solutions.