RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK

Abstract

ABSTRACTMechanically tenderized chunks and thin meat slices were combined to form restructured pork chops. A. comparison was made among five pork products: l–restructured pork chop (RPC), no additives; 2–RPC, salt added; 3–RPC, tripolyphosphate (TPP) added; 4–RPC, salt TPP added; and 5–control – boneless pork loin chops. Evaluation of chilled and hot processed pork included tenderness, juiciness, flavor, connective tissue, color, cooking loss; Instron compression and Instron tension. Restructured pork products using the process described have a more desirable eating quality than pork loin chops whether processed from pre‐rigor or post‐rigor pork. Products containing salt were superior to other restructured products for every variable except color. Color of restructured products was less desirable than loin pork chops. Cooking loss was decreased by the addition of salt alone (for pre‐rigor chops) and salt and TPP in combination for both pre‐and post‐rigor chops.