Physicochemical properties of hams manufactured with pale, soft and exudative meat of pig
DOI:
https://doi.org/10.54167/tecnociencia.v1i1.32Keywords:
pale, soft, exudative pork, pH, PSE, shear force, water-holding capacityAbstract
Two experiments were conducted. The objective of the first one was to evaluate the physical-chemical properties of ham elaborated with 0, 10 and 20% of pale, soft and exudative (PSE) pork meat and stored for 1, 7 and 14 d at chilling temperatures. The objective of the second one was to determine the physical-chemical properties and yield of hams elaborated with PSE pork meat with carrageenan. Data were analyzed by a Latin square design with four measurement in each treatment for experiment 1 and three for experiment 2, and the means were analyzed by orthogonal contrast. There was no effect (p>0.05) of PSE-meat level and storage time on color, pH, shear force, water-holding capacity and total protein of hams. The 20% PSE hams showed the highest (p>0.05) cooking and storage losses. The addition of PSE meat decreased (p<0.05) ham pH at day 1 of storage. The addition of carrageenan did not change (p>0.05) water-hold- ing capacity, shear force, color and sensory quality of both normal and PSE hams, though it decreased (p>0.05) cooking and storage losses of hams. These results suggest that the addition of up to 20% PSE meat and carrageenan to restructured hams had no detrimental effect on product quality.
Downloads
References
Anónimo. (1994). La carragenina, el maravilloso ingrediente. Alimentos procesados. Publicación de Cahners.
Boakye, K., & Mittal, G.S. (1993). Changes in pH and Water Holding Properties of L. dorsi Muscle During Beef Ageing. Meat Sci. 34(3): 335-349. https://doi.org/10.1016/0309-1740(93)90082-S
Brauer, H. (1992). Cómo impedir la formación de poros en jamones cocidos. Fleischwirtsch. Español 2: 26-28.
Brewer, M.S., McKeith, F.K., & Britt, K. (1992). Fat, soy and carrageenan effects on sensory and physical characteristics of ground beef patties. J. Food Sci. 57(5): 1051-1054. https://doi.org/10.1111/j.1365-2621.1992.tb11259.x
Chizzolini, R., Novelli, E., Campanini, G., Dazzi, G., Madarena, G., Zanardi, E., Pacchioli, M.T., & Rossi, A. (1996). Lean colour of green and matured parma hams: Comparative evaluation and technological relevance of sensory and objective data. Meat Sci. 44(3): 159-162. https://doi.org/10.1016/S0309-1740(96)00034-4
Foegeding, E.A., & Ramsey, S.R. (1987). Rheological and water-holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum. J. Food Sci. 52(3): 549-552. https://doi.org/10.1111/J.1365-2621.1987.TB06672.X
Forrest, J.C., Aberle, E.D., Hedrick, H.B., Judge, M.D., & Merkel, R.A. (1979). Fundamentos de Ciencia de la Carne. Acribia Editorial. ISBN 8420004235, 9788420004235.
Fortin, A., & Raymond, W.R. (1987). The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcasses. Meat Sci. 21(3): 159-164. https://doi.org/10.1016/0309-1740(87)90087-8
Grau, R., & Hamm, R. (1953). Eine einfache Methode zur Bestimmung der Wasserbindung im Mukel. Naturwissenschaften. 40: 29-30. https://link.springer.com/article/10.1007/BF00595734
Helrich, K. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. 15th Edition. AOAC International. ISBN 0935584420, 9780935584424.
Hostleter, R., & Ritchey, S. J. (1964). Effect of coring methods on shear values determined by Warner- Blatzler shear. J. Food Sci. 29(5): 681-685. https://doi.org/10.1111/j.1365-2621.1964.tb00431.x
Huang, C., Mikel, W.B., & Jones, W.R. (1997). Carrageenan influences on the characteristics on restructured normal and pale, soft and exudative hams. J. Muscle Foods 8(1): 85-93. https://doi.org/10.1111/j.1745-4573.1997.tb00379.x
Kauffman, R.G., Waccholz, D., Henderson, D., & Lochner, J.V. (1978). Shrinkage of PSE, normal and PSE hams during transit and processing. J. Anim. Sci. 46(5): 1236-1239. https://doi.org/10.2527/jas1978.4651236x
Kotzekidou, P., & Bloukas, J.G. (1996). Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham. Meat Sci. 42(3): 333-336. https://doi.org/10.1016/0309-1740(95)00038-0
Monin, G., Marinova, P., Talmant, A., Martin, J.F., Cornet, M., Lanore, D., & Grasso, F. (1997). Chemical and structural changes in dry-cured Hams (bayonne hams) during processing and effects of the dehairing technique. Meat Sci. 47(1-2): 29-32. https://doi.org/10.1016/S0309-1740(97)00038-7
Muller, W. (1993). Influencia de la tecnología de elaboración sobre los productos curados cocidos. Fleischwirtsch. Español 1: 39-42.
Offer, G., & Khight, P. (1988). The structure basis of water holding in meat. In: Lawrie, R. (ed.). Development in Meat Science Vol. 4 (pp-63). Elsevier Applied Sci. Publishers. ISBN 1851661980, 9781851661985
Prabhu, G.A., & Sebranek, J.G. (1997). Quality characteristics of formulated with modified corn starch and kappa-carrageenan. J. Food Sci. 62(1): 198-202. https://doi.org/10.1111/j.1365-2621.1997.tb04399.x
SAS. (1992). User’s Guide Statistics. Versión 5. SAS Institute.
Schwagele, F., Lucke, F.K., & Honikel, K.O. (1992). Posibles vías para lograr el mejoramiento de la calidad de la carne. Fleischwirtsch. Español. 2: 45.
Steel, R.G.D., & Torrie, J.H. (1988). Bioestadística: Principios y Procedimientos. McGraw Hill. ISBN 0070609268
Topel, D.G., Miller, J.A., Berger, P.J., Rust, R.E., Parrish., F.C., & Ono, K. (1976). Palatibility and visual acceptance of dark, normal and pale colored porcine m. Longissimus. J. Food Sci. 41(3): 628-633. https://doi.org/10.1111/j.1365-2621.1976.tb00685.x
Van Der Wal, P.G., Bolink, A.H., & Merkus, G.S.M. (1988). Differences in quality characteristics of normal, PSE and DFD pork. Meat Sci. 24(1): 79-84. https://doi.org/10.1016/0309-1740(89)90009-0
Wilson, V.L., Dickson, R., & Holmes, Z. (1994). Quality characteristics of fully-cooked ham, brine-cured prior to freezing. J. Muscle Foods 5(1):77-80. https://doi.org/10.1111/j.1745-4573.1994.tb00520.x
Wirth, F. (1985). Embutido escaldado: fijación de agua, fijación de grasa y formación de la estructura. Editorial Acribia. Fleischwirtsch. ISBN 9788420007236
Woltersdorf, W., & Troeger, K. (1990). Mejoramiento de la calidad de la carne PSE de cerdo mediante refrigeración extra rápida. Fleischwirtsch. Español 1: 37-40.
Downloads
Published
Issue
Section
License
Copyright (c) 2007 TECNOCIENCIA Chihuahua
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
