Abstract
ABSTRACTCarrageenan (0 and 1 %) was incorporated into cured restructured hams produced from normal or pale, soft and exudative (PSE) hams and the products were evaluated for sensory and processing attributes. Carrageenan increased (P<0.05) moisture and decreased protein content in normal hams. Similar changes occurred in PSE hams but were not significant (P>0.05). Carrageenan increased (P<0.05) yields in normal hams but not in PSE hams. Water holding capacities were increased (P<0.05) in both normal and PSE hams through the addition of carrageenan with greater increases occurring in normal hams. Shear force values were not affected (P>0.05) by meat type or carrageenan level. Normal hams with carrageenan had higher (P<0.05) juiciness, tenderness, cohesiveness, and overall acceptability scores than normal control hams. Carrageenan increased (P<0.05) texture and overall acceptability scores in PSE hams. PSE hams containing carrageenan were equivalent in yield and overall acceptability to normal hams. Carrageenan improved the overall quality of products from both meat types when compared to control products.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
