The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters.
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland. Electronic address: tomasz_florowski@sggw.pl.
Tomasz
T
Florowski
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Anna
A
Florowska
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Marta
M
Chmiel
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Lech
L
Adamczak
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Dorota
D
Pietrzak
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Magdalena
M
Ruchlicka
D000818:Animals; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D063427:Food Quality; D057141:Food, Preserved; D006863:Hydrogen-Ion Concentration; D008461:Meat Products; D009124:Muscle Proteins / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry; D009812:Odorants; D000069466:Red Meat; D012903:Smell; D013242:Sterilization; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D004041:Dietary Fats; D004044:Dietary Proteins; D009124:Muscle Proteins; D017392:Thiobarbituric Acid Reactive Substances
Canned meat product; Color; Meat quality; PSE pork; Pork in own gravy