Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage |
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| Authors: | H W OCKERMAN J H HOUBEN B KROL R F PLIMPTON JR M SCHAD |
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| Affiliation: | Authors Ockerman, Plimpton, and Shad are affiliated with the Dept. of Animal Science, The Ohio State Univ., Columbus, OH 43210, and The Ohio Agricultural Research &Development Center, Wooster, OH 44697. Author Houben is with The State University, Faculty of Veterinary Medicine, Utrecht, The Netherlands. Author Krol is with The Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands. |
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| Abstract: | The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae) had no significant effect on color, flavor, odor or tenderness of the sausage product, but mechanically deboned tissue from vertebrae did not influence color, but did increase rancidity. However, the evaluation panel did not object to this flavor in this type of sausage product. Mechanically deboning tissue significantly darkened the color of the raw material and the finished product. It also decreased the tenderness desirability of the sausage. Type of antioxidant significantly improved external color, but rancid taste was not significantly affected. Color became darker, tenderness desirability decreased, and flavor and odor deteriorated with product storage. |
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