Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.
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