Flavor Adjuncts for Restructured Pork

Marriott, Norman G.; Shook, B.T.; Graham, P.P.; Boling, J. W.

doi:10.1111/j.1745-4557.1988.tb00874.x

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…Studies conducted in our laboratories suggest that certain adjuncts function as flavor enhancers in restructured chops manufactured from postrigor pork (Marriott et al 1986) and prerigor pork (Marriott et al 1987).…”

Section: Introductionmentioning

confidence: 98%

Restructured Pork With Flavor Enhancers

Marriott

Phelps

Costello

et al. 1987

Journal of Food Quality

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Muscles were removed from pork shoulders at24 h postmortem and converted to restructured chops. Flavor enhancers included in the formulations were 0.5 % mushroom extract (M), 0.38% Globe Natuml Potentiator (NP), 0.38% monosodium glutamate (MSG), and no jlavor enhancers (C). At 0, 14, and 56 days afier packinging, samples were evaluated for discoloration, cohesiveness, muscle cut resemblence, ovemll appeamnce, juiciness, connective tissue amount, tenderness andfivor. Objective eduations included Hunter Color and TBA values. Samples with MSG sustained less discolomtion (€k O.OS), when measured objectively and subjectively, aJtrr stomge for 42 days than the M and NP chops. Similar effects on ovemll appeamnce scores were noted. Allj'lavor enhancers had a minimal effect on cohesiveness, muscle cut resemblance, juiciness, connective tissue amount and tenderness. 7he mushroom extract and the Globe Natural Potentiator provided more jlavor protection than monosodium glutamate.

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Section: Introductionmentioning

confidence: 98%

Restructured Pork With Flavor Enhancers

Marriott

Phelps

Costello

et al. 1987

Journal of Food Quality

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“…Other ingredients such as soy protein, oat fiber, collagen, konjac flour, and others have also been used in ground meat products (Arganosa et al 1987;McMindes 1991 ;Huffman et al 1992;Osburn and Keeton 1994). Marriott et al (1986;1988) studied incorporation of different flavor adjuncts to enhance the flavor of restructured pork. Inclusion of rehydrated apples yielded a product with improved flavor over that of pork without flavor enhancers (Marriott et al 1988).…”

mentioning

confidence: 99%

“…Marriott et al (1986;1988) studied incorporation of different flavor adjuncts to enhance the flavor of restructured pork. Inclusion of rehydrated apples yielded a product with improved flavor over that of pork without flavor enhancers (Marriott et al 1988). This suggested that incorporation of apple products into pork sausage formulations may improve the flavor of lower-fat formulations.…”

mentioning

confidence: 99%

Evaluation of Ground Pork and Pork Sausage Containing Different Forms of Apple Products

Edwards¹,

Prijatna²,

Busboom³

et al. 1999

Journal of Food Quality

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Fat contents of ground pork were altered by reducing the amounts of fat trim incorporated and by the inclusion of diferent apple products dfi-esh, rehydrated, and sauce). Panelists could discriminate between ground pork containing 15% or 30% fat (without apples) and between groundpork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% apple (p<0.05). Incorporation of apple products (15% of total formulation weight) into reduced-fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depending on the apple product. Total fat of cookedpork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not significantly influence psychrotrophic bacteria populations or the color ofpork sausage stored at I-2C up to eight days.

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Nutritional Approach for Designing Meat-based Functional Food Products with Nuts

Olmedilla‐Alonso

Granado-Lorencio

Herrero-Barbudo

et al. 2006

Critical Reviews in Food Science and Nutrition

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Meat and meat products are essential components of diets in developed countries and despite the convincing evidence that relate them to an increased risk for CVD, a growing consumption of meat products is foreseen. Epidemiological studies show that regular consumption of nuts, in general, and walnuts in particular, correlates inversely with myocardial infarction and ischaemic vascular disease. We assess the nutritional basis for and technological approach to the development of functional meat-based products potentially relevant in cardiovascular disease (CVD) risk reduction. Using the available strategies in the meat industry (reformulation processes) and a food-based approach, we address the design and development of restructured beef steak with added walnuts, potentially functional for CVD risk reduction. Its adequacy as a vehicle for active nutrients is confirmed by a pharmacokinetic pilot study in humans using gamma-tocopherol as an exposure biomarker in chylomicrons during the post-prandial state. Effect and potential "functionality" is being assessed by a dietary intervention study in subjects at risk and markers and indicators related to CVD are being evaluated. Within the conceptual framework of evidence-based medicine, development of meat-based functional products may become a useful approach for specific applications, with a potential market and health benefits of great importance at a population level.

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Flavor Adjuncts for Restructured Pork

Cited by 4 publications

References 6 publications

Restructured Pork With Flavor Enhancers

Restructured Pork With Flavor Enhancers

Evaluation of Ground Pork and Pork Sausage Containing Different Forms of Apple Products

Nutritional Approach for Designing Meat-based Functional Food Products with Nuts

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