UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL

Abstract

ABSTRACT In three separate trials, randomized complete block designs with three replications were utilized to test the effects of deionized water and pale, soft and exudative (PSE) pork percentage on the quality of smoked and retorted ham (with and without nonmeat adjuncts). Product quality was determined through the evaluation of water‐holding capacity, cooked color, protein–protein bind and sensory evaluation. Retorting revealed the potential to reduce the pale‐color effect of PSE meat that is present in raw material and smoked deli ham. In retorted ham, modified food starch and soy protein concentrate reduced (P < 0.05) cook loss, and modified food starch improved color. Deionized water improved yields (1%) in smoked deli hams, and 25% pale pork was used without negatively affecting (P > 0.05) sensory or instrumental quality in a retort pouch ham product. Modified food starch also increased yields (P < 0.05) in retort pouch ham without negatively affecting sensory quality.