The effect of pale, soft and exudative meat on the quality of canned pork in gravy

被引：14

作者：

Florowski, Tomasz ^{[1
]}

Florowska, Anna ^{[1
]}

Chmiel, Marta ^{[1
]}

Adamczak, Lech ^{[1
]}

Pietrzak, Dorota ^{[1
]}

Ruchlicka, Magdalena ^{[1
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Dept Food Technol, Fac Food Sci, 159c Nowoursynowska St, PL-02787 Warsaw, Poland

来源：

MEAT SCIENCE | 2017年 / 123卷

关键词：

Canned meat product; Pork in own gravy; Color; Meat quality; PSE pork; WATER-HOLDING CAPACITY; PSE PORK; COOKED HAMS; CURED HAM; COLOR; TIME; TEMPERATURE; IMPROVEMENT; PRODUCTS; PROTEIN;

D O I：

10.1016/j.meatsci.2016.08.009

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：29 / 34

页数：6

共 48 条

[1]

Adzitey F., 2011, International Food Research Journal, V18, P11

[2]

The effect of using PSE meat in the manufacture of dry-cured ham [J].