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Characteristics of model sausage and model canned ham manufactured from pre-rigor pork

100%

Dowierciał R., Mach L., Popko T., Pisula A.

Acta Alimentaria Polonica

1982

tom 08

nr 3-4

In laboratory conditions there were produced model sausages and canned hams from pre-rigor and post-rigor pork. The left side muscles were cured within 2 hrs of post mortem. The muscles taken from right sides were chilled for 24 hrs and then cured (control). There were found no significant differences in chemical composition of the two groups of products. Pre-rigor meat had higher pH value and better water binding capacity. That resulted in lower thermal losses and somewhat higher penetration value and reflectance measured for products from pre-rigor meat. The obtained results confirmed high usefullness of hot meat in processing of cured products, especially in the case of comminuted group.

Ograniczanie wyników

1 Acta Alimentaria Polonica

1 Dowierciał R.

1 Mach L.

1 Pisula A.

1 Popko T.

1 1982

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Characteristics of model sausage and model canned ham manufactured from pre-rigor pork