Abstract
ABSTRACTRestructured pork chops containing approximately 15% fat were manufactured from fresh hams and boston butts taken from sows. The effects of salt level (0%, 0.5%, 1.0%, and 1.5%) and freezer storage time (0 and 30 days) on quality attributes of restructured pork chops were studied with three replications. Triangle test differences were significant for all comparisons except 1.0% and 1.5% salt groups stored for 30 days. 2‐Thiobarbituric acid (TBA) values increased linearly with increasing salt levels for both 0 and 30 days storage. Salt addition also linearly increased Instron slicing strength values, and improved flavor, juiciness, and textural properties. The addition of salt decreased raw color evaluations, Instron shearing values and cooking losses. Following 30 days freezer storage, treatments containing salt had higher TBA values and lower color scores than the control treatment containing 0% salt. Salt addition at levels between 0.5 and 1.0% is recommended for restructured pork chops.
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