Abstract
ABSTRACTHams made with meat plus tempeh (2% and 3.5%) had lower (P < 0.05) moisture and cooking yield; TBA values were slightly lower than the control after 30 days. Cooking yield of hams decreased with the increased amount of tempeh. Meat plus tempeh (2% and 3.5%) and (P < 0.05) lower Hunter L values and higher Hunter a values than the control. The control had higher shear force and binding strength values than those made with meat plus tempeh. Hams made with meat plus 2% tempeh and meat plus 3.5% tempeh were not significantly different from each other in overall acceptability scores but neither of these treatments was as acceptable as the control.
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