Flavor Enhancement of Restructured Pork

Marriott, Norman G.; Graham, P.P.; Shaffer, Cliff; Boling, J. W.

doi:10.1111/j.1745-4557.1986.tb00850.x

Cited by 7 publications

(6 citation statements)

References 5 publications

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“…These ingredients include vital wheat gluten (Hand, Crenwelge, & Terrell, 1981), crude myosin extract, surimi (Chen, Huffman, & Egbert, 1992), egg white powder, raw egg white, egg powder, bovine, porcine, lamb, broiler plasma powders, broiler breast meat powder, gelatine (Lu & Chen, 1999), dried apples, corn crumbs, mushrooms (Marriott, Graham, Schaffer, & Boling, 1986c), rice bran oil and fiber (Kim, Godber, & Prinaywiwatkul, 2000), and walnut (Jime´nez Colmenero et al, 2003;Serrano et al, 2006), and most non-protein ingredients have detrimental effects on texture properties of restructured meats.…”

Section: Other Ingredientsmentioning

confidence: 99%

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

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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Section: Other Ingredientsmentioning

confidence: 99%

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

Sun

2009

CyTA - Journal of Food

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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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“…Color, texture, cohesiveness, juiciness and flavor of restructured cuts can be altered through variations in raw materials, comminution size, texturizing and flavor adjuncts (Marriott et al 1983;1985;1986). Furthermore, Mandigc (1975) stated that restructured pork is compatible with various nonmeat ingredients and flavor adjuncts.…”

Section: Introductionmentioning

confidence: 99%

Flavor Adjuncts for Restructured Pork

Marriott

Shook

Graham

et al. 1988

Journal of Food Quality

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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.

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Flavor Enhancement of Restructured Pork

Cited by 7 publications

References 5 publications

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

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

Restructured Pork With Flavor Enhancers

Flavor Adjuncts for Restructured Pork

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