Abstract
ABSTRACT A randomized complete block design with six replications was utilized to test the treatment effects of adjuncts (no adjuncts (C), 2% soy protein concentrate (SPC), and 2% SPC + 1.5% modified food starch (SPC + MFS)) and raw material size (2.54 ± 2.54 cm (CF) and 10 ± 10 cm (SF)) on the protein functionality in boneless cured pork produced from a combination of 25% PSE and 75% red, firm, and nonexudative (RFN) semimembranosus muscle. Utilization of the smaller raw material size, CF decreased (P < 0.05) expressible moisture, CIE L*, and CIE b*values and also decreased (P < 0.001) protein‐protein bind. SPC and SPC + MFS were effective in decreasing (P < 0.05) cooking loss in the CF product. Formulations utilizing smaller particle size in a chunked and formed product demonstrate the potential to improve the water holding capacity and cooked color in deli ham rolls formulated from a combination of 25% PSE and 75% RFN pork.
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