Restructured Pork With Texture Variation

Abstract

Muscles were excisedfrom the shoulders of U. S. No. I pork carcasses within Ih postmortem. Samples were flaked as; small (head opening = 3.otnm), medium (head opening = 6.Imm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.2% sodium tripolphosphate rSTP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and JIavor. Objective measurements included h'unter Color values, shear force, percentage cooking loss and lliobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no e$ect on muscle cut resemblance, overall appearance, juiciness and JIavor. Increased particire size was responsible for decreased tenderness, cohesiveness and TBA va Iues but increased connective tissue amount.

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

“…However, Sen and Karim (2003) reported that meat particle size reduction had no significant effect on acceptability of restructured mutton steaks. Similarly, Marriot et al (1986) reported that particle size had no effect on flavour and juiciness of restructured pork, but tenderness decreased as particle size increased from 3 to 9.9 mm. Meat chunk size of 2-3 cm was selected for further studies due to higher product yield and significantly better appearance and overall acceptability of the products.…”

Use of cold-set binders in meat systems

“…Marriott et al (1987) reported particle size of restructured chops had no effect on the resemblance of these samples to whole muscle cuts; however, none of the samples compared looked like whole muscle cuts. Furthermore, restructured chops manufactured from larger fl ake particles were less tender and contained more connective tissue than those samples made from smaller particles.…”

“…Furthermore, restructured chops manufactured from larger fl ake particles were less tender and contained more connective tissue than those samples made from smaller particles. Some researchers have reported size of meat pieces had no affect on juiciness of the restructured product (Marriott et al, 1987;Raharjo et al, 1995). Boles and Shand (1998), however, found juiciness of steakettes made from fl aked meat was liked less by consumer panelists than steakettes made from ground meat.…”

“…One problem with using sliced meat or large pieces is that connective tissue and any fat on the meat is present in the product as large chunks (Marriott et al, 1987). Berry et al (1987) reported that as fl ake size increased, visually detected fi brousness, fi rst bite hardness, cohesiveness of the chewed mass, number of chews required for swallowing, amount of connective tissue detected by sensory panel and shear force all increased, while uniformity of the chewed mass decreased.…”

“…Particle size reduction methods often result in product with lower color stability than that seen in whole muscle meats. Because of the different visual impact of restructured steaks (Marriott et al, 1987), it is important binders do not infl uence the color. Farouk et al (2005) observed raw slices from alginate bound product were darker than those steaks made with Acitva TM and slices bound with Activa TM were more red and more yellow (higher Hunter a* and b* values, respectively) than slices bound with alginate.…”