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G. PRABHU, R. Husak, and D. Palkovic. Applications/Business Development, Proliant Meat Ingredients, 2425 N.E. Oak Tree Ct., Ankeny, IA 50021 Collagen plays a major role in the texture of meat products and contributes to the nutritional value, flavor and succulence of meats. Collagen from various sources has been used as an ingredient to improve water and fat retention, improve product texture, improve sliceability, increase cook yields and reduce purge in meat products. The objectives of this study were to evaluate to functionality of injectable pork collagen in enhanced and cooked whole muscle products. Raw hams were injected with 50% brine containing 0.5% pork collagen. Hams were evaluated for cooking and slicing yield, purge, color and texture. Slicing yield was evaluated using a high-speed slicer. Purge was measured during eight weeks of refrigerated storage on the sliced product. Color was measured on the cut surface of the sliced ham using a Hunter Lab. Texture was evaluated using a texture analyzer with a 5-mm ball probe. Raw pork loins were injected with 25% brine containing 0.5% pork collagen. Loins were evaluated for brine retention over 18 hours after injection and cooked product yield. Incorporation of pork collagen into hams had no significant effect on cook yield (P>0.05). Slicing yields were significantly higher (P<0.05) for the treatment containing 0.5% pork collagen. Purge was significantly reduced (P<0.05) over eight weeks of refrigerated storage. Texture was firmer in the test product (P<0.05) compared to the control. Pork collagen when used in enhanced pork loins resulted in significantly increased brine retention over an 18 hour holding period prior to cooking (P<0.05). Pork collagen also signifi-cantly increased cook yield (P<0.05) of the injected loin. The results of this study gives valuable information on how pork collagen can be effectively used in processed meat systems to improve finished product quality. Pork collagen can reduce purge, improve sliceability and texture in whole muscle injected ham and improve brine retention and cook yields in enhanced pork loin. Pork collagen is an effective ingredient for improving existing, and developing next generation processed meat products.
Session 68, Muscle Foods: Biochemistry, color and non-meat ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |