Pork Ham Research Articles

Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris

Pork color is a major indicator of product quality that guides consumer purchasing decisions. Recently, industryhas received an increase in consumer complaints about the lightness and nonuniformity of ham color, primarily lighter colorin the periphery termed “ham halo” that is not caused by manufacturing procedures. This effect is seen in fresh and processed hams and the outer lighter muscle is associated with lower myoglobin concentration, pH, and type I fibers. The objective of this study was to identify differences in gene expression profiles between light and normal-colored portions of the biceps femoris muscle from pork hams. RNA-sequencing (RNA-seq) was performed for paired light and normal-colored muscle samples from 10 animals showing the ham halo effect. Over 50 million paired-end reads (2×75 bp) per library were obtained. An average of 99.74% of trimmed high-quality reads was mapped to the Sscrofa 11.1 genome assembly. Differentially expressed genes (DEGs) were identified using both the DESeq2 and GFOLD software packages. A total of 14,049 genes were expressed in the biceps femoris; 13,907 were expressed in both light and normal muscle, while 56 and 86 genes were only expressed in light and normal muscle, respectively. Analysis with DESeq2 identified 392 DEGs with 359 genes being more highly expressed in normal-colored muscle. A total of 61 DEGs were identified in the DESeq2 analysis and identified in at least 7 of the 10 individual animal analyses. All 61 of these DEGs were up-regulated in normal-colored muscle. Gene Ontology enrichment analysis of DEGs identified the transition between fast and slow fibers and skeletal muscle adaptation and contraction as the most significant biological process terms. The evaluation of gene expression by RNA-seq identified DEGs between regions of the biceps femoris with the ham halo effect that are associated with variation in pork color.

Biological activity of biopolymer edible furcellaran-chitosan coatings enhanced with bioactive peptides

The aim of the study was to develop novel antimicrobial coatings which could be used for extending the microbiological quality of perishable food products. Seven different antimicrobial peptides (Lfcinβ, PLGG, MBP-1, LL-37, Cys-LL-37, RW4 and melittin) have been investigated as possible agents for implementation into the previously developed chitosan/furcellaran (CHIT/FUR) coatings. The study included several steps of microbiological analysis, starting with minimum inhibitory concentration (MIC) analysis of crude peptide solutions (concentration from 0.78 to 100 μg/mL) against selected pathogens. The analysis showed that only RW4 and melittin proved effective against all studied pathogens in the investigated doses, except for Aspergillus flavus. The second examination included in-vitro analysis regarding antimicrobial activity of developed coatings with peptides at a concentration of 5 μg/mL, against chosen pathogens. This analysis allowed to indicate a complementary effect of antimicrobial activity between all peptides and the CHIT/FUR complex since the coatings inhibited the growth of the tested pathogens. Afterwards, the coatings were used to coat smoked pork ham slices stored for 10 days and analysed for the increase in total viable counts (TVC). The analysis demonstrated a high efficiency of the CHIT/FUR complex, even without the addition of peptides. Only RW4 and LL-37 did not cause a decrease in antimicrobial power of the control coating. Therefore, in the final trial, the effect of different doses (1.25–10 μg/mL) of RW4 and LL-37 peptides on the TVC of cold-stored coated pork loins. The coatings almost completely inhibited the increase of TVC in the pork loins and the peptides were effective at all studied doses. The newly-developed coatings had strong antimicrobial properties and can be used to extend the shelf-life of perishable food products.

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.

ObjectiveThe objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (−30°C vs −70°C) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed.MethodsPre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (−30°C vs −70°C). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks.ResultspH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05).ConclusionRegardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures.

M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner–Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p < 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p < 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p < 0.0001) in chops cooked to 73 °C. Fresh muscle’s pH was greater (p < 0.05) in ST than BF or SM. Lastly, the interactive effect (p < 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.

The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham

Abstract The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg−1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.

Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods

Analytical methods were validated for the evaluation of acetaldehyde and formaldehyde, which are harmful chemicals, using solid-phase microextraction-gas chromatography/mass spectrometry in four different matrices. Typical home-cooking methods including boiling, pan-frying, and stir-frying, were applied to beef, rapeseed oil, canned pork ham, egg, and rice wine. In addition, monosaccharides, disaccharides, alanine, and glycine were heated for the formation of both aldehydes. All validation parameters, including accuracy, precision, limit of detection, limit of quantification, and uncertainty, for four different matrices were within recommended ranges, confirming the validity of the current method. Acetaldehyde contents ranged from undetectable to 17.92 μg/g and formaldehyde contents ranged from undetectable to 0.27 μg/g. Generally, boiling decreased both aldehydes except acetaldehyde in egg. Pan- and stir-frying increased both aldehyde content substantially in rapeseed oil whereas pan-frying increased acetaldehyde content in canned pork ham and egg. Fructose and sucrose produced higher content of both aldehydes than maltose and glucose when heated. Depending on food type, the cooking process had slightly different effects on the contents of acetaldehyde and formaldehyde.

Optimal raw material formulation to produce pressed pork ham at the least cost

This study optimized material use for making pressed pork hams (PPHs) using the least cost formulation program. Based on protein (P) content, different fat (2.5, 3.0, and 4.0P) and moisture (4.0P + 10, 4.0P + 15, 4.0P + 20, and 4.0P + 25) ratios were applied to make PPHs. Total expressible fluid, cooking loss, and purge loss were highest in PPHs formulated with 4.0P + 25 water (P < 0.05). With increasing fat ratio, lightness increased, but redness decreased (P < 0.05). Lipid oxidation was not affected by moisture ratio (P > 0.05). Hardness, gumminess, and adhesiveness decreased with increased fat and moisture (P < 0.05). PPH cost was reduced by fat and moisture. These results suggest that the formulations with 4.0P + 15 moisture, regardless of fat ratio, are recommended for PPHs due to their moderate cost and quality characteristics. In addition, greater cost savings can be expected by further subdividing raw material criteria for industrial applications.

Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production.

The meat industry is determined to find biodegradable packaging with properties similar to plastic. Furcellaran (FUR) and whey protein isolate (WPI) were used as a film matrix in which Borago officinalis extract (BOE) was incorporated as an antioxidant compound. The film's mechanical properties, water behavior, surface color, and antioxidant power were analyzed.Smoked hams were manufactured using two different types of film application: cured meat covered with film, smoked and cooked or hamsafter smoking, cooking and cooling. Smoked, vacuum packed ham was used as a control sample. The products were stored at 4 °C for 21 days and analyzed every 7 days. The elongation at break (EAB) and tensile strength (TS) of FUR/WPI films without the extract were 6.30% and 20.59 MPa, respectively, and after incorporating BOE, the EAB and TS were 24.30% and 15.33 MPa, respectively. The films with BOE were darker and had greater antioxidant capacity. The water content and activity in the products with films decreased along with storage time while the control remained stable. The results of microbiological, oxidation product accumulation, and sensory analysis were comparable in all the products. The smoking time can be reduced due to the dark color of the hams covered with BOE film. The barrier properties of those films should be increased. Other parameters were comparable to plastic packaging. The films therefore have the potential to be used instead of plastic packaging in the meat industry. © 2020 Society of Chemical Industry.

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

Morphological, textural and physico-chemical characterization of processed meat products during their shelf life

Abstract A good characterization of the morphology and physico-chemical properties of processed meat products is crucial to develop new preservation techniques. The present work reports a thorough characterization of three of such products: pork ham, turkey ham and bacon; the products were analysed in fresh and after 35 days of refrigerated storage. The results obtained uncover significant differences regarding the volatile compounds of the products and expose texture changes during the storage of the different sliced foods. In bacon, the muscle fibres were the less damaged ones (SEM and Cryo-SEM analysis) and the muscle fibres of pork ham were among the most damaged of all, due to the longer cooking time. The main volatile compounds found by the GC–MS study were aromatics, alkanes and esters. At the end of the recommended shelf life period for the studied products (35 days) significant differences in volatiles (changes in concentration and type) were found. Meat dehydration and the change of the type of volatile compounds in the package atmosphere were successfully identified and are believed to be the main reason for the lower acceptance of the aged products by consumers.

How do culinary methods affect quality and oral processing characteristics of pork ham?

The influences of three different culinary methods: cooking, sous vide and grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In-mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes. Sous-vide results show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time. Sous-vide also resulted in lower values for number of chews and total exposure time associated with oral processing.

Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity.

The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and selected elements of the pork carcass (ham, loin, and shoulder) on the meat proteome and the antioxidant potential of its peptides. The peptidomic approach was used, while the ability of antioxidants to scavenge 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), to chelate Fe(II) ions, and to reduce Fe(III) was determined. Most peptides were derived from myofibrillary proteins. The meat origin and the element of the pork carcass did not have a significant effect on the proteome. On the other hand, the pork origin and the carcass element significantly affected the iron ion-chelating capacity (Fe(II)) and the reducing power of peptides. In particular, pork ham from conventional rearing systems had the best antioxidant properties in relation to potential antioxidant peptides. This could be a factor for human health, as well as for stabilized meat products (e.g., toward lipid oxidation).

Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams

Foodborne pathogens continue to pose a public health risk and can cause serious illness and significant outbreaks of disease in consumers. Toxoplasmosis is a zoonotic disease that occurs worldwide and is caused by the protozoan parasite, Toxoplasma gondii. The consumption of raw or undercooked infected meat, including pork, that contains infectious stages of T. gondii has been regarded as a major route of T. gondii transmission to humans. Given the occasional presence of T. gondii in pork meat, the frequent use of pork for products not intended to be cooked, such as dry-cured ham, presents a potential risk for its transmission to consumers. In this study, we investigated the viability of T. gondii in dry-cured whole hams processed using methods that were previously required for treatment of hams to inactivate Trichinella spiralis in the U.S. Code of Federal Regulations (9 CFR 318.10) and are now described in guidance documents from the U.S. Food Safety and Inspection Service. Infected pork hams were salted and cured for 33 days at 3°C and 85% ± 5% relative humidity (RH) and then were dried for up to 12 months at 12°C and 67.5% ± 2.5% RH. Inactivation of T. gondii was assessed in mouse bioassays and, serologically, by the modified agglutination test (MAT). Results showed that T. gondii bradyzoites were inactivated during the salting and curing step (33 days); no viable T. gondii was detected in the mouse bioassay and no evidence of serological conversion was detected by MAT in any of the mice inoculated with any of the samples tested during the drying step over the 12 months of the experiment. These results demonstrated that the approved protocols for production of dry-cured hams validated herein can inactivate T. gondii and lower the risk to consumers of this product.

Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

AbstractThe purpose of this study was to generate low‐fat hot dog using a combination of hot‐boning/crust‐freeze‐air‐chilling (HB‐CFAC) and cold‐batter mincing technologies. After slaughter, pork hams were subjected to hot boning (HB)/CFACor chill‐boning (CB)/CFAC prior to 9 min mincing including 3 min pre‐mincing. Control gels were prepared with ham, back fat and common ingredients while low‐fat gels were prepared with ham, water and common ingredients. The pH values of HB muscle and cooked gels were significantly higher than those of CB muscle and cooked gels. The fat and moisture contents of control gels were higher and lower, respectively, than those of low‐fat gels, regardless of HB or CB. The protein functionality and gel‐forming ability of HB muscle were superior to those of the CB muscle. These results indicate that fat can be reduced with no textural quality loss when HB‐CFAC muscle was cold‐batter minced presumably due to improved protein functionality and gel‐forming ability.

Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age

Abstract The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was to compare texture profiles and shear force of pork loin (m. longissimus dorsi) and of pork ham (m. semimembranosus) from fatteners of Polish Landrace (PL), Polish Large White (PLW), Duroc, Pietrain and Puławska pig breeds slaughtered at 60, 90, 120, 150, 180 and 210 d of breeding. Meat was roasted at 180°C to inner temperature of 78°C. The intramuscular fat (IMF) content in loin was growing with fattener age (from 1.17% at 60 d to 1.84% at 180 d of life). Between breeds IMF ranged from 0.82% in PLW to 2.29% in Puławska breed. The shear force for loin muscle ranged from 3.42 kG/cm2 at 60 d to 6.54 kG/cm2 at 210 d of life while for and ham muscle 4.4 kG/cm2 at 60 d to 6.78 kG/cm2 at 210 d of life. The hardness (TPA) ranged from 72.29 N at 90 d of life to 109.46 N at 210 d of life. The shear force of loin and ham meat was increasing with age of fatteners and some texture parameters – hardness and chewiness. Nevertheless it seems that the age of 150 days is the time when meat of fatteners is characterized by the highest technological properties. However, the final decision regarding slaughter age should be made taking into account the technological destination of the carcasses. No significant interactions between the animal breed and their age were found for the parameters analysed.

Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

Pastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural and microstructural changes of dry-cured pork ham, with different pastiness levels, subjected to conventional and ultrasonically-assisted corrective mild thermal treatments. Pastiness was assessed by an expert sensory panel and hams were classified into three categories: high (HP), medium (MP) and no (NP) pastiness. Ham samples (n = 108) were heated (40 and 50 °C) with power ultrasound (PuS) and without (CV) PuS application. After heating, all of the textural parameters assessed were improved. Hardness increased by 102% and adhesiveness decreased by 55% and the ham became less viscoelastic. The largest modifications were found in the samples heated at 50 °C and no differences were found between CV and PuS treatments. The microstructure of pasty samples revealed that the treatment produced a shrinkage of the myofibrils, which could explain the increase in hardness and the improvement in texture of defective ham.

Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.

The growing demand of consumers for synthetic chemical-free foods has increased the search for natural preservatives such as bacteriocins and bacteriocin-like inhibitory substances (BLIS) to give them adequate microbiological safety, sensory characteristics, and shelf life. In this study, the antimicrobial activity of BLIS produced by Pediococcus pentosaceus ATCC 43200 was compared with that of nisin. Lactobacillus sakei ATCC 15521, Listeria seeligeri NCTC 11289, Enterococcus En2052 and En2865, and Listeria monocytogenes CECT 934 and NADC 2045 exhibited larger inhibition halos in BLIS-treated than in Nisaplin-treated samples, unlike Listeria innocua NCTC 11288. In artificially contaminated ready-to-eat pork ham, BLIS was effective in inhibiting the growth of L. seeligeri NCTC 11289 for 6days (counts from 1.74 to 0.00 log CFU/g) and ensured lower weight loss (2.7%) and lipid peroxidation (0.63mg MDA/kg) of samples compared with the control (3.0%; 1.25mg MDA/kg). At the same time, coloration of ham samples in terms of luminosity, redness, and yellowness as well as discoloration throughout cold storage was not influenced by BLIS or Nisaplin taken as a control. These results suggest the potential use of P. pentosaceus BLIS as a biopreservative in meat and other food processing industries.

Radio frequency cooking of pork hams followed with conventional steam cooking

Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel and in a steam oven (RF-ST) for pork hams and compare it to cooking in a steam oven (ST). The temperature distribution was monitored during cooking and the accumulated lethality was calculated. Cooking losses and physicochemical and sensory properties of the cooked product were analysed. Hot spots and overheating problems were identified during the RF cooking process and were reduced by shielding the ends of the hams with aluminium foil and by adjusting the times of both, RF and steam cooking. The total ST process time (360 min) was reduced by 50% in RF-ST (180 min). Hardly significant differences were observed in the technological and sensory quality of the final product. Regarding the food safety of the RF-ST process, the lowest accumulated lethality in RF-ST process was observed in the outer part of the hams, which can be increased by extending the ST processing time, obtaining a more evenly distributed accumulated lethality in comparison to the ST process.

Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham

ObjectivesThe objective of this study was to develop pork sausages with reduced salt content using the pre-rigor pork ham to have similar product quality to regular-salt (1.5%) sausages.Materials and MethodsPork ham with pre-rigor (&lt; 1 h after slaughter) and post-rigor (&gt; 1 d after slaughter) were purchased at the local market. Sausages containing pre-rigor pork hams with various salt contents (0– ∼1.5%) were manufactured and compared to the post-rigor sausages with regular salt (1.5%). To confirm the states of pre-rigor and post-rigor, pH and temperature of pork hams were measured. The pH, color, cooking loss (CL, %), expressible moisture (EM, %), textural properties, lipid oxidation (TBAR), protein oxidation (VBN) of the sausages were measured, while the protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of meat batter were measured. The experiment design was one-way analysis of variance at a significant level of 0.05.ResultsThe pre-rigor ham had higher pH and temperature than the post-rigor ham, as expected. Protein solubility of pre-rigor sausages was higher than those with reduced salt concentrations (&lt; 1.0%). However, no differences in CIE color values (L*, a*, b*), CL, TBARS, and VBN were observed among treatments. The EM (%) of pre-rigor sausages with 0.5 and 1.0% salt were similar to those with pre-rigor sausages with 1.5% salt. Textural properties of sausages were not different between pre-rigor with various salt levels (0.5∼1.5%) and post-rigor sausages with 1.5% salt. High intensity of myosin heavy chain band was shown in pre-rigor meat batters as compared to the post-rigor ones.ConclusionPre-rigor sausages containing 1.0% salt had similar characteristics to those with post-rigor with 1.5% salt. This result indicated that the amount of salt on sausages could be reduced by approximately one-third of regular-salt (1.5%) level without detrimental effects.