EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAM

Authors

  • EUGEN WIERBICKI,

    1. GARY W. SHULTS Radiation Preservation of Food Div., Food Engineering Lab. U.S. Army Natick Development & Research Command, Natick, MA 01760
    Search for more papers by this author
  • JOHN J. HOWKER

    1. GARY W. SHULTS Radiation Preservation of Food Div., Food Engineering Lab. U.S. Army Natick Development & Research Command, Natick, MA 01760
    Search for more papers by this author

  • This paper reports research undertaken at the U.S. Army Natick Research & Develonment Command and has been assigned No. T.P. 1710 in the series of papers approved for publicationr. The findings in this report are not to be construed as an official Dept. of the Army position.

ABSTRACT

Whole, lean hams were ground and thoroughly mixed with curing ingredients, NaNO2 (150 ppm), NaNO3 (600 ppm), sodium ascorbate (275 ppm) and sodium erythorbate (275 ppm); sodium chloride (l-10%) and -sodium tripolyphosphate (0.15-.9%) or equivalent amounts of sodium pyrophosphate. The meat with the additives was analyzed for meat shrinkage using the centrifugal tube method. It was shown that: (a) the curing ingredients NaNO2 NaNO3 sodium ascorbate and sodium erythorbate have little effect on meat shrinkage; (b) addition of 1 - 3% salt reduced the meat shrink from 34 to 14%, followed by a plateau at 3-5% salt additions and a continuous increase of the meat shrink with the increase of the salt addition from 5 to 10%; (c) addition of 0.3% TPP with 3-S% salt decreased the meat shrink to 5%; (d) the equivalent addition of PP (0.217%) was equally effective; and (e) no significant effect on the meat shrink was observed by increasing the TPP addition above 0.3%. Cut-and-formed smoked, cured ham containing 3% salt, 0.3% TPP (or 0.217% PP) and the other curing ingredients was as acceptable as the ham with 0.5% TPP (or 0.362% PP). The product with 0.3% TPP had equally good color, flavor and texture and was as resistant to rancidity development (TBA-values) during refrigerated storage as the product with 0.5% TPP. Therefore, based on these data, the presently allowed use by USDA of 0.5% TPP in cure hams can be reduced to a maximum allowance of 0.3%.

Ancillary