EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE

Abstract

ABSTRACTFermented sausages were prepared from: (1) PSE pork, (2) normal pork, and (3) a 50/50 mixture of PSE and normal pork. Although pH values differed initially they were essentially the same after 35 days drying. Only 50–60% as long was required for drying of sausage made from PSE as compared to normal pork. Sausages prepared with only PSE pork had the highest moisture diffusion rate, TBA values, and lactic acid content. Cured color of the PSE group was paler red and more yellowish than those prepared with only normal pork. Water‐holding capacity, water activity values and force to shear were lowest and highest for sausages made, respectively, from PSE pork only and from normal pork.