Processing and Sensory Properties of Round Pork Bacon

Pork bellies were cured and assigned to five treatments (n = 10). Round bacon was prepared from tumbled (T), macerated and tumbled (MT), emulsion-coated and tumbled (ET), or macerated, emulsion-coated and tumbled (MET) bellies and compared to control slab bacon. Treated bellies were rolled longitudinally and stuffed into fibrous casings. Bacons were smoked and cooked to 55°C. Few differences were observed between treatments for visual characteristics (binding, cured color, fat/lean ratio). Control slab bacon had greater (P <0.05) off-flavor intensity than all other treatments and MT had the highest (P <0.05) overall acceptability scores. Control slab bacon had lower slicing yield (P <0.05) than all other treatments.     

Accelerated production of dry cured hams

Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO(3)(-) and NO(2)(-) content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A).     

Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder

The effect of intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P < 0.05) by tumbling, increased by time (linear, P < 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P < 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P < 0.01).     

Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf

Yield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a processing treatment. Tumbling the livers improved uniformity of internal slice color, external loaf color and external loaf appearance. Loaves made from immersed liver however yielded a more intense liver flavor. Increasing moisture levels were likewise noted for tumbled livers. Addition of phosphate resulted in an increase in liver cure uptake, total cure and loaf cooked yield for the tumbled livers. Phosphate however had no effect on these parameters for livers which were immersed. Addition of phosphate improved slice cohesiveness and internal slice consistency. An increase in the percent ash was the only chemical parameter altered significantly through the addition of phosphate.     

Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders

Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.     

Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3 weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20mg malonaldehyde/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P<0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.     

EFFECT OF INOCULATION ON THE QUALITY OF DRY-CURED HAMS

Twenty paired pork legs were vacuum tumbled with cure adjuncts at 18 revolutions per minute (RPM) and 94.5 k Pa vacuum for 30 min. Following 40 days of curing, those legs from the right side were inoculated (I) with a mixed culture of microorganisms obtained from commercially cured ham and those from the left were not inoculated (C). All samples were evaluated at 56 days and 73 days for sensory traits. Water, NaCl, NO₃ and NO₂ determinations were also made. Inoculation increased (P <0.05) cured color development of uncooked samples cured for 56 days. Cure time and inoculation had no effect (P > 0.05) on juiciness or flavor. Aging increased tenderness (P <0.05), as evidenced in the samples at 73 days, and reduced the moisture content. Microbial inoculation did not accelerate the cure penetration rate and had no consistent effect on the amount of NO₃ and NO₂.     

PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON

The objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty-one beef plates were cured and assigned to treatments: vacuum-tumbled (T); macerated and vacuum-tumbled (MT); macerated, emulsion-coated, and vacuum-tumbled (MET); and emulsion-coated and vacuum-tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum-tumbling is needed to produce an acceptable round beef bacon product.     

Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant

The occurrence and distribution of listeriae in a meat processing plant was studied to determine the major sources and routes of contamination. Listeria monocytogenes and other Listeria spp. were isolated from 51% and 49% of samples of frozen raw meat taken from several incoming lots. Turkey necks and breasts, pork trimmings and lard were the principal sources of initial contamination. As a consequence, listeriae colonized certain processing sites where raw materials were handled and hygienic conditions were not strict. Mainly tumbled meats were contaminated heavily during tumbling as the need to operate tumblers continuously did not enable their proper cleaning and disinfection on a daily basis. Also the use of mechanically deboned turkey-neck meat in cooked sausages raised contamination at a pre-cooking stage. Listeriae survived in tumbled meats cooked in boilers at core temperatures below 70°C, and in country-style sausages heated to 65–68°C. In contrast, listeriae were killed in oven-cooked tumbled meats and emulsion-type sausages heated to 72–75°C, and in fully ripened salamis. Heat survivors appeared to be the main cause of post-process contamination as spreading of listeriae in the cutting room was restricted to processing lines where precontaminated meat products were handled. The possible reasons leading to heat survival of listeriae and the measures taken to control the problem were discussed.     

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.     

EFFECTS OF ENZYME APPLICATIONS ON SENSORY, CHEMICAL AND PROCESSING CHARACTERISTICS OF BEEF STEAKS AND ROASTS

Semitendinosus steaks were injected, dipped or tumbled to contain 50 or 100 ppm bromelin (B) or papain (P), frozen, cut into steaks and cooked. Cooked, P-treated steaks had more mushy texture, more intense off-flavor and more bound water than B-treated steaks. Steaks treated with 100 ppm enzyme were more mushy and contained more bound water in the raw state, but not in the cooked state, than those with 50 ppm. Halved ST roasts were injected or tumbled with 10 or 20 ppm B, or 2.5 or 5 ppm P, precooked, refrigerated and reheated. Injected roasts lost more weight during cooking and were more mushy and contained less connective tissue than those which were tumbled.     

再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响

利用再生纤维素（regenerated cellulose,RC）-乳清分离蛋白（whey protein isolate,WPI）乳化液替代乳化肠中0%、33%、66%和100%的猪背膘,研究RC乳化液对乳化肠化学组成、颜色、蒸煮损失、质构、脂肪酸组成、脂肪氧化以及肉糜动态储存模量（G’）的影响。结果表明：随着RC-WPI乳化液含量的增加,乳化肠中脂肪含量和脂肪氧化程度显著降低（P＜0.05）,亮度值显著提高（P＜0.05）;与对照组（C）相比,替代66%（T2）组蒸煮损失显著降低（P＜0.05）;添加乳化液肉糜的动态G’高于对照组,替代33%（T1）和66%（T2）的猪背膘时,乳化肠的硬度、弹性和咀嚼性显著高于对照组（P＜0.05）;随着替代比例的增加单不饱和脂肪酸含量显著提高,饱和脂肪酸含量显著降低（P＜0.05）。结果表明,RC-WPI橄榄油乳化液替代66%猪背膘时,可以提高乳化肠品质并且改善脂肪酸组成。     

EFFECT OF PARTICLE SIZE AND HEAT ON ABSORPTIVE PROPERTIES OF SOY HULLS1,2

Given the potential contribution of soy hulls to the human diet, a methodology was developed to determine their moisture and lipid absorptive properties under conditions simulating those within a restructured pork product during thermal processing. Laboratory procedures were developed to determine the interactive effects of particle size, heat (25, 50, 75, and 95°C), and varying levels of available water, pork lipids, and water/pork lipids emulsion upon absorption abilities. Absorption of all media was influenced by particle size; as particle size increased, media absorption generally increased. Higher temperatures tended to increase water and water/pork lipid emulsion absorption, but had no effect on pork lipid absorption. Water was found to be preferentially absorbed over lipids. These results can be used by food processors in developing a restructured pork/soy hull product for human consumption.     

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Healthier lipid patés were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0-15%). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the patés. Patés with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4% and 21.3%) and monounsaturated fatty acids (MUFA) (49.8% and 42.5%), and higher levels of polyunsaturated fatty acids (PUFA) (22.4% and 35.6%) compared with control patés (32.2%, 58.2% and 9.04% respectively). The n-6/n-3 PUFA ratio was decreased from 6.78 (in control patés) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all patés had good fat and water binding properties. The fat reduction produced a softer and more spreadable paté, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15% of konjac gel produced stiffer structures (as compared with 0 and 7%) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining patés with acceptable sensory characteristics, similar to the control sample.     

Furosine as an index of heat treatment intensity in meat products: Its application to cooked ham

Furosine, a product of acid hydrolysis of Amadori compounds, has been proposed as an index of the heat treament intensity in various food products. In this paper we suggest furosine as an index of heat treatment in pork-meat products as well. Furosine is not detectable in fresh raw pork muscle and in injected tumbled pork muscle, the latter being used for the production of cooked ham. Activation energy of furosine formation in raw muscle and tumbled muscle, in the temperature range of 70 °-90 °C, was 79.2 kJ/mole and 81.7 kJ/mole, respectively. Furosine concentration was assessed in cooked hams whose time-temperature profiles, with reference to the cooking and cooling processes, were well known, thus enabling the verification of the feasibility of its use in the evaluation of heat damage. The good correlation between the values found during this investigation and the values foreseen by kinetic calculation confirms that furosine can be used as an index of heat treatment intensity in the production of cooked ham.     

Microbial and quality attributes of ground pork prepared from commercial pork trim treated with combination intervention processes.

The effects of combination intervention treatments of commercial pork trim on microbial and quality attributes of the subsequent ground pork were examined. Fresh commercial pork trim was inoculated with swine feces and subjected to five different intervention treatments: (i) control (untreated), (ii) water (15 degrees C, 120 s), (iii) water followed by 2% lactic acid wash (15 degrees C, 75 s), (iv) Combination 1 (water plus lactic acid plus hot air [510 degrees C, 90 s]), and (v) Combination 2 (hot air plus water plus hot air). Following treatment, the pork trim was stored at 4 degrees C for 24 h, then ground, stuffed, vacuum packaged, and stored at 4 degrees C for 21 days. Populations of aerobic bacteria, coliforms, Escherichia coli, and lactic acid bacteria in the ground pork were monitored before treatment, after treatment (day 0), and at 2, 7, 14 and 21 days. In addition, uninoculated pork trim was treated as described above, and the color and emulsion stability of the ground product was evaluated. Ground pork prepared from trim treated with any of the treatment processes had lower initial microbial populations compared to the untreated samples. The applications of water plus lactic acid or Combination 1, which included a lactic acid wash, were more effective than water or Combination 2 at both reducing initial populations and suppressing the growth of aerobic bacteria, coliforms, and E. coli in ground pork during refrigerated storage. By day 21, populations of aerobic bacteria in ground pork prepared from control, water-treated, and Combination 2-treated trim were 8.22 to 8.32 log CFU/g, but in water plus lactic acid and Combination 1 ground pork, populations were 6.32 and 4.90 log CFU/g, respectively. Among the trim interventions examined, Combination 1 was most detrimental to the color and emulsion stability of the ground pork. The water plus lactic acid treatment provided the greatest microbial reduction and inhibition without large negative effects on quality attributes of the ground pork.     

Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture-Enhanced Pork Loins

ABSTRACT: The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the processing characteristics and final meat quality of moisture-enhanced pork loins. Boneless pork loins (n = 24) were split into 3 portions and assigned treatments: control (non-HDP treated, brine-injected), HDP treated before brine-injection, or HDP treated after brine-injection. Pork loins were injected with a salt/phosphate/water solution to 110% of original weight on day 0, intermittently tumbled 3 h, and then held overnight. Meat quality and protein characteristics were measured on days 1 and 8. HDP-treated loins had greater (P < 0.05) brine retention after overnight equilibration and a higher (P < 0.05) processing yield than controls. Warner–Bratzler shear force and expressible moisture decreased (P < 0.0001) with aging from days 1 to 8, but were not significantly affected by either HDP treatment. When the drip loss data from HDP treatments were pooled, HDP samples had lower drip loss values than controls. L* and b* measurements exhibited significant HDP by aging interaction effects, but a* was not influenced by either HDP or aging. Myofibrillar protein solubility and gel electrophoresis measurements of protein degradation were influenced by aging treatments. Data from this study suggest that HDP may have beneficial effects on the processing and final product quality of moisture-enhanced pork loins. Practical Application: This study demonstrates that hydrodynamic pressure processing (HDP) is an effective postharvest technology for improving the processing and meat quality characteristics of moisture-enhanced pork loin products, benefiting both meat processors and consumers.     

EFFECT OF INGREDIENTS UPON RESIDUAL ACID PHOSPHATASE ACTIVITY OF "PARIZSI" SAUSAGE

The residual acid phosphatase activities (APA) in “Párizsi” sausages (pork meat) with different amounts of tetrasodium pyrophosphate, back fat, protein additives (milk, soy, rind and blood protein) and lean pork were determined by the acid phosphatase assay developed in the Hungarian Meat Research Institute. Tetrasodium pyrophosphate did not affect APA. Acid phosphatase heat resistance increased dramatically with back fat when the fat content was less than 30%. Soy protein decreased residual APA while milk protein had a slightly positive effect. Rind powder, rind emulsion and blood emulsion increased the activities. The most influential factor affecting residual APA was the lean pork content. The relationship between the two factors was linear.     

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.     

WATER AND LIPID ABSORPTION PROPERTIES OF LIGNIN-REDUCED SOY HULLS1,2

Given the nutritional benefits of incorporating lignin-reduced soy hulls into human foods such as restructured pork products, their moisture and lipid absorptive properties were investigated. The effects of three particle sizes, heat, and level of media (water, pork lipid, and water/pork lipid emulsion) were investigated. As particle size increased, water and emulsion absorption generally increased. The fine particle size absorbed less lipids than either of the two larger sizes. An increase in temperature generally increased water absorption, had little effect on emulsion absorption, and no effect on lipid absorption. Water was preferentially absorbed over lipids. Differences in composition enabled lignin-reduced soy hulls to absorb up to 53% more water than unprocessed soy hulls. These results can be used to predict the functional properties of soy hulls when exposed to different media during product formulation.