Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage |
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| Authors: | HW OCKERMAN YC WU |
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| Affiliation: | Authors Ockerman and Wu are with the Dept. of Animal Science, The Ohio State Univ., Columbus, OH 43210, and The Ohio Agricultural Research &Development Center, Wooster, OH 44691. |
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| Abstract: | Hot-boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion-type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water-holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield. |
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