Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics
Motycka, Robert Ray
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https://hdl.handle.net/2142/69994
Description
Title
Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics
Author(s)
Motycka, Robert Ray
Issue Date
1982
Department of Study
Animal Sciences
Discipline
Animal Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Abstract
The influence of hot (pre-rigor) processing, mechanical (knife) tenderization, tumbling method (continuous or intermittent) and processing time (4 hours or 24 hours) on uncooked and cooked section and formed ham (pork adductor-semimembranous and biceps femoris muscles) characteristics was evaluated. Hot (pre-rigor) processed meat tissue exhibited higher pH, water holding capacity, and cooked yield (1.5 to 2.0%) characteristics, but pH and water holding capacity was not correlated to cooked yield. Mechanical tenderization consistently increased protein content of the uncooked meat exudate, cooked yield (2 to 3%), and palatability characteristics. The increased protein content of the uncooked meat exudate tends to be associated with improved cooked yield. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.
Continued research evaluated the influence of hot (pre-rigor) processing, total tumbling revolutions, percent mechanical tenderization and processing temperature on the optimization of cured, cooked boneless ham (pork semimembranous muscle) yield. In determining processing conditions for optimum cooked yield via response surface methodology, it was found that the optimum mechanical tenderization (80-100%) and processing temperature (14-16(DEGREES)C) conditions were approximately the same for both hot (pre-rigor) and chilled (post-rigor) processing. However, the optimum condition for total tumbling revolutions was very much lower (750 rev.) for hot (pre-rigor) processing when compared to chilled (post-rigor, 3500-4000 rev.). In evaluating the relationship between cooked yield and exudate protein, there tends to be a positive association, but this is primarily limited to hot (pre-rigor) processing.
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