Comparison of Restructured Chops Manufactured from Prerigor and Postrigor Pork

Clark

Boling

1986

Self Cite

Restructured steaks munufactured by two comminution methods from prerigor electrically stimulated (PES) beef nonstimulated counterparts(NES) and postrigor non-electrically stimulated (C) samples were compared. After frozen storage for 0,14, and 42 days, samples were subjectively evaluated for appearance and palatability traits. Objective measurements included Hunter Color, TBA, Kramer, and Instron values. Electrical stimulation reduced peak force but did not consistently improve sensory panel scores. Comminution method did not consistently affect any traits. Results suggested that subjective appearance was affected more by storage time than other treatments and that prerigor beef may be effectively utilized in restructured beef without affecting palatability traits.

supporting

confidence: 93%

Accelerated Restructuring of Beef

Clark

Boling

1986

Self Cite

“…This observation is in agreement with previous results that we have reported (Marriott et al 1983;1985). However, this device revealed that the C chops as well as the A chops with 0 days storage had more (P< 0.05) redness, perhaps due to the black color of the extracts in the M and S samples.…”

Section: Control Dried Applessupporting

confidence: 93%

Flavor Adjuncts for Restructured Pork

Shook

Graham

et al. 1988

Self Cite

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.

“…Cross and Stanfield (1976), Schwartz and Mandigo (1976), Huffman et al (1981) and Marriott et al 1983 reported that this adjunct improved taste attributes. However, Neer and Mandig0 (1977), Ockerman and Organisciak (1979), Huffman et al (1981), and Marriott et al (1985b) have reported increased oxidation as evidenced by higher TBA values and/or color degradation with increased salt levels.…”

Section: Introductionmentioning

confidence: 95%

Effects of Adjuncts on Restructured Pork

Korzon

Boling

et al. 1986

Self Cite

Boneless pork shoulders were excised 24h postmortem, frozen, tempered, jlaked and blended with one of the four fomulations: (1) 1 % NaCl and .25 % sodium tripolyphosphate (STP); (2) .5% NaCl, .5% KCl and .25% STP; (3) 1% NaC1, ,25% STP and -125% lecithin; or (4) .5% NaCl, .5% KCl, .25% STP and .125 % lecithin. 7he blended samples were converted to restructured chops and stored at -18C until evaluated at 5, 14 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Objective and subjective measurements of color and other visual traits revealed that storage time affected these traits more than the adjuncts; whereas, all treatments had a minimal effect on texture and juiciness. Increased frozen storage time and lecithin contributed to flavor degradation and increased TBA values. Further research is needed to determine the effect of varying amounts of lecithin on oxidative rancidiry of restructured muscle foods.