Cooking Treatment, Mixing Time, and Mixing Temperature Affect Pepperoni Cupping |
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| Authors: | KA NEWKIRK LW HAND DS SUlTON |
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| Affiliation: | Authors Newkirk, Hand and Sutton, formerly affiliated with the Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK are now affiliated with H&M Food Systems, Ft. Worth, TX, Diversi-tech, Inc., Mc;Farland, WI, and the Univ. of Illinois, Urbana, IL, respectively. All inquiries should be addressed to: L.W. Hand, Diversitech, Inc., 4720 Fatwell St., McFarland, WI 53588–9412. |
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| Abstract: | Pepperoni was manufactured using three mixing temperatures (-5, 0, 5°C), three mixing times (2, 8, 14 min) and two cooking treatments (uncooked or cooked to 60°C) to evaluate effects on endpoint textural parameters and cupping of pepperoni. Covariance analysis resulted in higher cohesiveness values and lower cupping scores (P<0.05) for the ?5°C treatments than for the 0 or 5°C mixed treatments. Cooked pepperoni had less diameter shrink (P<0.05) and higher cupping scores (P<0.05) than uncooked treatments. Path analysis (standard partial regression coefficients) showed that diameter and cohesiveness had the greatest direct effects on cupping. |
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| Keywords: | pepperoni cupping mix time cook time thermal effects |
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