No abstract

Ground meat samples were mixed under various conditions of time, temperature, and NaCl concentration to determine the factors affecting the extraction of protein in commercial blenders. Soluble protein increased with mixing time and high NaCl concentrations. The optimum temperature for protein extraction was at 7.2"C. Discrepancies in the relationship between soluble protein and emulsifying ability are discussed for oil volume (ml oil emulsified/25 ml extract) and emulsifying capacity (ml oil emulsified/100 mg of protein). Soluble protein from fresh uncooked, unfrozen meat sources was highly correlated with emulsifying ability irrespective of the original meat source. Freezing or cooking meat, in addition to changing the solubility of proteins, alters the emulsifying ability of extracts containing the remaining noncoagulated soluble protein.

No abstract

Commercially available hams (7.69-9 kg) were open face boned, closely trimmed of fat and then stitch pumped with various levels of pickle to determine the efficacy of pump level, massage cycle, or temperature of the ham during massaging on cook shrink, USDA yield, bind, and cured color intensity and uniformity. On a constant time basis, continuous massaging appeared superior to intermittent massaging and shorter rest periods were superior to longer rest periods where intermittent massaging was used. High pump levels (30, 35%) gave correspondingly higher cook shrink losses and lower bind values (adhesion) than low pump levels. But the 35% pump level gave the best combination of cured color intensity, uniformity and yield yet still provided sufficeiut bind for slice durabllity. Ideal environmental massaging temperatures appeared to be between 4.4'C and 10°C for maximizing cured color development and yield. Bind was reduced at 1O'C; however, no problem in slice durability was experienced.

Table l-Ham pickle formulation (15% pump)Union Carbide has designed an accessory for securing meat slices while tensile strength determinations are being made using an Instron Universal Testing Machine. When compared to pneumatic jaws, the sliceholding accessory (SHA) gave smaller standard deviations, handled larger sample sizes, weakened the sample less and could be used to evaluate a wider range of products. The SHA was successfully used to demonstrate the positive effects of salt, phosphate, and dry skim milk on the binding characteristics of processed meats. In addition, it illustrated the effect of sample storage temperature and slice thickness on tensile strength (g/cm') of selected meat items. Recommendations are discussed for determining, reporting, and comparing tensile strength values on processed meats.