Utilization of Surimi-like Products from Pork with Sex-odor in Restructured, Precooked Pork Roast

Authors

  • C. M. GARCIA ZEPEDA,

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author
  • C. L. KASTNER,

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author
  • D. H. KROPF,

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author
  • M. C. HUNT,

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author
  • P. B. KENNEY,

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author
  • J. R. SCHWENKE,

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author
  • D. S. SCHLEUSENER

    1. Authors Garcia Zepeda, Kastner, Kropf, Hunt, and Kenney are affiliated with the Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Authors Schwenke and Schleusener are affiliated with the Dept. of Statistics, Kansas State Univ., Dickens Hall, Manhattan, KS 66506.
    Search for more papers by this author

  • Contribution No. 91-535-S from the Kansas Agr. Exp. Station, Manhattan, KS 66506

ABSTRACT

Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P<0.05), degraded color and improved (P<0.05) textural integrity. The surimi-like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.

Ancillary