Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.
Effects of rapid chilling of carcasses (at -31°C in the first 3h of chilling, and then at 2-4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2-4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL a b values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour - CIEL 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 (CIEL 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.
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. tomovic@uns.ac.rs
Vladimir M
VM
Tomović
Marija R
MR
Jokanović
Ljiljana S
LS
Petrović
Mila S
MS
Tomović
Tatjana A
TA
Tasić
Predrag M
PM
Ikonić
Zdravko M
ZM
Sumić
Branislav V
BV
Sojić
Snežana B
SB
Skaljac
Milena M
MM
Sošo
D000818:Animals; D001842:Bone and Bones; D003080:Cold Temperature; D003116:Color; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005260:Female; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D018482:Muscle, Skeletal / Q000737:chemistry; D012034:Refrigeration; D013314:Stress, Mechanical; D013552:Swine; D013649:Taste; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D004044:Dietary Proteins; D014867:Water