Accession Number:

ADA048925

Title:

Effect of Salt, Phosphates and other Curing Ingredients on Water-Holding Capacity of Lean Pork Meat and the Quality of Radappertized Ham

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB

Report Date:

1975-08-01

Pagination or Media Count:

36.0

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.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE