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Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts  

Mueller, Wolf-Detrich (Federal Centre for Meat Research, Institute of Technology, Germany)
Koo B. Chin (Dept. of Animal Science and Biotechnology, Research Institute, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.23, no.4, 2003 , pp. 321-326 More about this Journal
Abstract
The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.
Keywords
restructured meat products; transglutaminase; textural characteristics; PSE pork hams;
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