1. Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
- Author
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Milena Mladen Soso, Marija Jokanović, Mila Tomović, Ljiljana Petrović, Tatjana Tasić, Branislav Šojić, Predrag Ikonić, Zdravko Šumić, Snežana Škaljac, and Vladimir Tomović
- Subjects
Male ,Lightness ,Food Handling ,Swine ,Flavour ,Color ,Bone and Bones ,Refrigeration ,Animals ,Humans ,Cooking ,Food science ,Total fat ,Muscle, Skeletal ,Quality characteristics ,Chemistry ,Water ,Hydrogen-Ion Concentration ,Dietary Fats ,Cold Temperature ,Meat Products ,M semimembranosus ,Taste ,Food Microbiology ,Female ,Dietary Proteins ,Stress, Mechanical ,Food Science - Abstract
Effects of rapid chilling of carcasses (at − 31 °C in the first 3 h of chilling, and then at 2–4 °C) and earlier deboning (8 h post-mortem ), compared to rapid (till 24 h post-mortem ) and conventional chilling (at 2–4 °C, till 24 h post-mortem ), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIE L*a*b* values) and total aerobic count of M. semimebranosus , as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour – CIE L*a*b* values and texture – Warner–Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIE L* value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham.
- Published
- 2013
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