TITLE

Prediction of Cooked Ham Yield Parameters by Pork Quality Measurements (pH, Colour and Transport Loss)

AUTHOR(S)
SIMA, Claudiu; KAPPER, Christiaan; HERES, Lourens; KLONT, Ronald; MIREŞAN, Vioara
PUB. DATE
July 2013
SOURCE
Bulletin of the University of Agricultural Sciences & Veterinary;2013, Vol. 70 Issue 2, p352
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Producers of pork products are increasingly focusing on fresh meat quality indicators to predict the processing quality of cooked ham. Drip loss, colour and pH, are the most important quality parameters that are used. The aim of this study was to analyse the relationship between fresh pork characteristics and cooked ham quality. A total of 160 hams were randomly taken from pig carcasses in a slaughterhouse at 24 hours post-mortem. The hams were deboned and divided into 2 muscles: the topside (M. Semimembranosus) and the silverside (Biceps femoris). The muscles were processed into cooked hams. The cooked hams were sorted into 3 groups based on the fresh meat characteristics: pH (ultimate), colour and transport loss. Averaged processing yields of the grouped hams were compared. Also individual processing yields were correlated to the fresh meat characteristics. (colour Minolta L" value, ultimate pH and transport loss). This study confirmed that PSE meat, with a low ultimate pH, had a decreased Water Holding Capacity (WHC) and increased transport loss. During the transportation period the hams from the low pH group lost more fluid than the meat from the other 2 groups with medium and higher pH. During the injection and tumbling processes the group with the low pH, higher transport loss and lighter meat colour, gained more brine than the other 2 groups. All parameters investigated (pH, colour and transport loss) showed that, after the cooking process, the low pH and higher transport loss group was unable to retain the free water (brine solution) resulting in significantly higher cooking losses compared with the other meat quality groups. The final gain of the cooked hams was significant different only for different transport loss groups. The study concluded that pH and transport loss parameters investigated can be used to select raw material for cooked ham process under commercial conditions. The selected hams (with the higher pH or lower transport loss) had a 2.3% higher cooking yield.
ACCESSION #
91981531

 

Related Articles

  • Hamming it up.  // Restaurant Business;3/1/96, Vol. 95 Issue 4, p176 

    Presents the recipe Honey Banana Cured Pork.

  • Satay Cordon Bleu.  // Meat Trades Journal;3/29/2013 Supplement, p13 

    A recipe for satay cordon bleu is presented.

  • 6 ways with prosciutto.  // Australian Table;Aug2008, Vol. 10 Issue 1, p52 

    Several prosciutto recipes are presented, including Baked Gnocchi With Spinach and Prosciutto, Prosciutto Pork Fillet and No-Stir Prosciutto and Pea Risotto.

  • KITCHEN ADVENTURES WITH PORK.  // Ebony;Oct1964, Vol. 19 Issue 12, p162 

    Several recipes including stuffed pork chops, pork roast and sweet-sour pork are presented.

  • MAKE THE MOST OF CHRISTMAS LEFTOVERS.  // Woman's Day (Australia Edition);1/3/2011, Vol. 63 Issue 1, p52 

    Several recipes including Pork Enchiladas, Ham & Turkey San Choy Bow, and Vietnamese Salad are presented.

  • Meats.  // Best of the Best from Illinois Cookbook;1995, p171 

    Several recipes including Italian Beef, Pork Medallions in Tarragon Sauce and Ham Pastries are presented.

  • M-F 5 meals ready in minutes.  // Parenting Early Years;Mar2009, Vol. 23 Issue 2, p60 

    Several recipes including pulled-pork sandwiches, cowboy pasta and ham steaks with pineapple are presented.

  • The 2-DAY FAST DIET. McMillan, Joanna // Australian Women's Weekly;Jan2016, Vol. 86 Issue 1, p150 

    The article presents questions and answers related to health and diet, including the theory of genes, the effect of fasting on health and the effectiveness of fasting in losing weight, and also presents recipes, including Ham and Egg Pocket, Pork Mince in Lettuce Cups and Moroccan Chicken Pilaf.

  • Fast & easy perfect pork!  // Woman's Day (Australia Edition);4/30/2012, Vol. 63 Issue 18, p47 

    Several recipes including stuffed roast pork neck, pears & parsnip, sticky chilli pork ribs and Chinese pork belly are presented.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics