title: The suitability of plasma powder for cold-set binding of pork and restructured dry ham.
abstract: To determine the ability of cold-set binder plasma powder (PP) for manufacturing restructured deboned dry ham, the effect of meat pre-treatment and PP preparation on the binding rate (k) and maximum binding force (BFmax) of pork model systems and deboned ham were evaluated. In pork model systems, the highest values for k (about 0.4Ncm(-2)h(-1)) and BFmax (about 2.5Ncm(-2)) were obtained when powder or rehydrated plasma [in water or in NaCl aqueous solution at 0.5%] was applied onto the meat surface without additional pre-treatment or prior immersion in saline aqueous solution. Similar meat pre-treatment and PP preparation were used to restructure fresh deboned leg resulting in stable meat binding performances during salting and drying. An important increase in the binding force (BFmax>10Ncm(-2)) occurred over the drying period (after 4weeks). Scanning electron microscopy showed different morphologies of the binding area, mainly depending on whether powder or rehydrated plasma was used.
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: Romero de Ávila
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: J A
authors.initials: JA
authors.lastname: Ordóñez
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Escudero
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain. Electronic address: icambero@vet.ucm.es.
authors.forename: M I
authors.initials: MI
authors.lastname: Cambero
mesh_terms: D000818:Animals; D005260:Female; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D008855:Microscopy, Electron, Scanning; D010949:Plasma; D011208:Powders; D013552:Swine
chemical_list: D011208:Powders
keywords: Binding parameters; Cold-set binder; Microstructure; Plasma powder; Pork; Restructured dry ham