Journal Article No. 164-81 of the Ohio Agricultural Research & Development Center, Wooster, OH 44691.
Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1255–1257, September 1990
How to Cite
OCKERMAN, H.W. and WU, Y.C. (1990), Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage. Journal of Food Science, 55: 1255–1257. doi: 10.1111/j.1365-2621.1990.tb03909.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/3/90; revised 1/12/90; accepted 3/28/90.
Hot-boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion-type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water-holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield.