Hot‐boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion‐type Pork Sausage

Abstract

ABSTRACTHot‐boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion‐type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water‐holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield.