Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products |
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| Authors: | GA Prabhu DR Doerscher DH Hull |
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| Affiliation: | Author Prabhu is with Prolient Meat Ingredients, 2425 South East Oak Tree Ct., Ankeny, IA, 50021. Author Doerscher is with Swift and Co., Greely, Colo. Author Hull is with John Soules Foods Inc., Tyler, Tex. Direct inquiries to author Prabhu (E-mail: ). |
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| Abstract: | ABSTRACT: Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly ( P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly ( P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams ( P > 0.05). |
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| Keywords: | pork collagen frankfurters restructured ham |
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