• Food Science of Animal Resources
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• v.34 no.3
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• pp.372-377
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• 2014

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.143-150
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• 2003

This study was performed to compare the effects of binding time(2hr, 4hr, 6hr and 16hr) and pressing condition (1kg, 3kg, 5kg and 10kg) on manufacturing restructured pork. Meat color, in terms of L, a, b showed no significant difference by treatment of binding time. Five kg pressing resulted in the highest red value(P<0.05). In tensile strength, 6 hour treatment showed significant difference ranging in 202.1g for raw restructured pork and 389.0g for cooked restructured pork. Five kg pressing showed the highest tensile strength, 114.6 for raw restructured pork and 303.3 for cooked restructured pork. In hardness, springiness, cohesiveness and chewiness, raw and cooked restructured pork showed insignificant difference regardless of pressing time. In sensory evaluation, four hour treated raw restructured pork showed the highest values of color, binding degree, shape, acceptance, while four or six hour treated restructured pork showed the highest values in cooked restructured pork. Therefore the optimal conditions for manufacturing restructured pork using TGase were four through six hour pressing with 5kg pressure.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.321-326
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• 2003

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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.219-223
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• 2006

In the current study, the addition of either NaCl or GdL Increased the binding strength and it considered that the use of GdL with or without low NaCl concentration improved the binding strength of restructured pork meat. Major deterioration of GdL addition is cooked-like discoloration. However, the combination with washing process or addition of carrageenan could improve cold-set binding properties of restructured pork, even if low NaCl or GdL were added.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1484-1489
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• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.131-136
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• 2016

This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.146-150
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• 2004

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L$\^$*/, a$\^$*/ and b$\^$*/ values were significantly (p＜0.05) higher in URB than PRB. There was no significant difference in L$\^$*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p＜0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p＜0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p＜0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.＜0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.664-671
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• 2013

The objective of this study was to investigate the effect of high pressure treatment and type of binding agents on the quality characteristics of restructured pork. For binding agents, 2% (w/w) isolated soy protein (SP), 0.5% (w/w) wheat flour (WF) and 0.5% (w/w) ${\kappa}$-carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono-${\delta}$-lactone (GdL). The restructured pork was pressurized at varying pressure levels (0.1-450 MPa) for 3 min under ambient temperature and thermal treated at $75^{\circ}C$ for 30 min. As quality parameters of restructured pork, pH, water binding properties, instrumental color and texture profile analysis were determined and compared with control (C, no binder). For type of binders, SP exhibited the best water binding properties, however, the impact on textural properties were lesser than KC and WF. The addition of GdL decreased the pH of restructured pork down to 0.4 unit, while high pressure processing prevented the moisture loss caused from pH decrease by GdL. In particular, meat restructuring efficiency of SP as a binder improved under the presence of GdL. Therefore, the present study demonstrated the potential advantages of low amount of GdL (0.5%, w/w) combined with protein based binder (SP) and high pressure processing in restructuring meat particles.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.257-262
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• 1987

The effects of the substitution of non-meat proteins (Isolated Soy protein, Vital Wheat Gluten, Sodium Caseinate) for pork were evaluated at 0, 10, 20 and 30% levels of pork weight in the restructured product. The increase of the substitution level led to a significant increase in pH but a decrease in cooking loss, whereas it brought only a slight negative effect on color of products. TBA values for all treatments containing non-meat proteins were lower than or similar to the value for control Also, increased levels of non-meat proteins improved or did not affect functional properties of products. Alt three non-meat proteins appeared to be acceptable in terms of physico-chemical and sensory properties up to 20% of the replacement with pork in the restructured product.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.301-307
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• 2012

We investigated the effects of non-meat protein binders combined with glucono-${\delta}$-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the ${\kappa}$-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at $4^{\circ}C$. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.