Effects of Adjuncts on Restructured Pork

Abstract

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.

Utilization of restructuring technology in the production of meat products: a review

“…They found as the chain length of the phosphate increased, the extent of the synergistic effect between the salt and the phosphates decreased linearly. Marriott, Korzon, Boling, and Graham (1986b) found that storage time affected the color and other visual traits more than the adjuncts in frozen storage tests. Miller, Davis, Seideman, Ramsey, and Rolan (1986a) studied seven blends of restructured beef steaks, with different level of phosphate salts.…”