Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufacture |
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| Authors: | Honkavaara M |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil |
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| Abstract: | PSE pork (pH(1) ≤ 5·8) and non-PSE pork (5·8 < pH(1) ≤ 6·4) were used for cooked, cured ham production and, with beef, in a 48 52 mixture for fermented dry sausage manufacture. Technological yields of PSE and non-PSE hams were, respectively, 94·0 and 105·9% which corresponded to 5·0 FMK/kg loss for the PSE ham compared to the non-PSE ham. In addition, cooked PSE ham had a poorer organoleptic quality compared to non-PSE ham. However, PSE meat could be mixed with normal meat for the production of fermented dry sausage without quality defects. |
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