Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended pork (preblends). Although hot-boned (HB) preblends had superior functional properties compared to conventionally boned (CB) preblends, HB and CB frankfurters had similar characteristics. More (P(.05) myosin and actin (proteins that cause lean and fat particles to bind together) were extracted from HB than CB preblends. Addition of salt (1.5 or 3.0%) or phosphate (0.5%) generally increased myosin and actin extraction in both HB and CB preblends. Salt levels can be reduced from 3.0 to 1.5% in frankfurters without any pro...
The effects of carcass fat, trim level, cooking method, and final internal temperature on the compos...
Compared to processed meat product made from normal pork, products made from pale soft exudative (PS...
Automated mechanical systems are being utilized by the pork industry to efficiently and economically...
Five pork carcasses were used to determine the effects of hot boning and various combinations of sal...
Five pork carcasses were used to determine the effects of hot boning and various combinations of sal...
Frankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanica...
http://www.elsevier.com/locate/meatsciThe physical properties and sensory attributes of phosphate-fr...
This study evaluated the impact of High Pressure Processing (HPP) on pork quality, shelf life, palat...
Preblended coarse ground sausage products were manufactured using two processing schemes. The first ...
Higher salt content in foods brings health risks associated with hypertension and leads to an increa...
Intramuscular fat (IMF) and ultimate pH (pHµ;) and processing factors, such as chilling-time and tem...
Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However,...
The effects of processing method and added non-meat ingredients on the processing yield, batter stab...
The processing of pork sausage to a finished form prior to initial chilling has been an area of cons...
Eighty-two boneless pork loins were used to examine the effects of chop location on longissimus musc...
The effects of carcass fat, trim level, cooking method, and final internal temperature on the compos...
Compared to processed meat product made from normal pork, products made from pale soft exudative (PS...
Automated mechanical systems are being utilized by the pork industry to efficiently and economically...
Five pork carcasses were used to determine the effects of hot boning and various combinations of sal...
Five pork carcasses were used to determine the effects of hot boning and various combinations of sal...
Frankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanica...
http://www.elsevier.com/locate/meatsciThe physical properties and sensory attributes of phosphate-fr...
This study evaluated the impact of High Pressure Processing (HPP) on pork quality, shelf life, palat...
Preblended coarse ground sausage products were manufactured using two processing schemes. The first ...
Higher salt content in foods brings health risks associated with hypertension and leads to an increa...
Intramuscular fat (IMF) and ultimate pH (pHµ;) and processing factors, such as chilling-time and tem...
Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However,...
The effects of processing method and added non-meat ingredients on the processing yield, batter stab...
The processing of pork sausage to a finished form prior to initial chilling has been an area of cons...
Eighty-two boneless pork loins were used to examine the effects of chop location on longissimus musc...
The effects of carcass fat, trim level, cooking method, and final internal temperature on the compos...
Compared to processed meat product made from normal pork, products made from pale soft exudative (PS...
Automated mechanical systems are being utilized by the pork industry to efficiently and economically...
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