UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL
作者： J.A. WILBOURN , M.W. SCHILLING , J.M. MARTIN , P.C. COGGINS , T.A. ARMSTRONG
DOI: 10.1111/J.1745-4573.2007.00085.X
关键词:
摘要: In three separate trials, randomized complete block designs with replications were utilized to test the effects of deionized water and pale, soft exudative (PSE) pork percentage on quality smoked retorted ham (with without nonmeat adjuncts). Product was determined through evaluation water-holding capacity, cooked color, protein–protein bind sensory evaluation. Retorting revealed potential reduce pale-color effect PSE meat that is present in raw material deli ham. ham, modified food starch soy protein concentrate reduced (P 0.05) or instrumental a retort pouch product. Modified also increased yields (P < 0.05) negatively affecting quality.
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