Effect of Salt, Phosphates and other Curing Ingredients on Water-Holding Capacity of Lean Pork Meat and the Quality of Radappertized Ham
Abstract
Meat shrinkage of lean pork meat containing cure, sodium tripolyphosphate (TTP) or equivalent amounts of sodium pyrophosphate (PP) and varied concentrations of salt (NaCl) was investigated using the centrifugal method. It was determined that; (a) the curing ingredients have very little effect on the meat shrinkage; (b) additions of 1 to 3% salt reduced the meat shrink from 34 to 14%; (c) additions of .3% TPP with 3 to 5% salt decreased the meat shrink to 5%; (d) the equivalent addition of PP was equally effective; and (e) no significant effect on the meat shrink was observed by increasing the TPP addition (over .3%) to the meat. The quality of nonirradiated and irradiated smoke processed ham containing 3% salt and 0.3% TPP (or 0.217% PP) was as acceptable as the ham with 0.5% TPP (or 0.362% PP). The product with 0.3% TPP had equally good color, flavor, and texture and was as resistant to rancidity development as the product with 0.5% TPP. Based on this data, the USDA allowed 0.5% TPP in cured hams can be reduced to a maximum allowance of .3% TPP for chunked and formed hams.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1975
- Accession Number
- ADA048925
Entities
People
- Eugen Wierbicki
- Gary W. Shults
- John J. Howker
Organizations
- United States Army Soldier Systems Center