{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/69994"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/69994","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics","abstract":"The influence of hot (pre-rigor) processing, mechanical (knife) tenderization, tumbling method (continuous or intermittent) and processing time (4 hours or 24 hours) on uncooked and cooked section and formed ham (pork adductor-semimembranous and biceps femoris muscles) characteristics was evaluated. Hot (pre-rigor) processed meat tissue exhibited higher pH, water holding capacity, and cooked yield (1.5 to 2.0%) characteristics, but pH and water holding capacity was not correlated to cooked yield. Mechanical tenderization consistently increased protein content of the uncooked meat exudate, cooked yield (2 to 3%), and palatability characteristics. The increased protein content of the uncooked meat exudate tends to be associated with improved cooked yield. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.","abstract_html":"The influence of hot (pre-rigor) processing, mechanical (knife) tenderization, tumbling method (continuous or intermittent) and processing time (4 hours or 24 hours) on uncooked and cooked section and formed ham (pork adductor-semimembranous and biceps femoris muscles) characteristics was evaluated. Hot (pre-rigor) processed meat tissue exhibited higher pH, water holding capacity, and cooked yield (1.5 to 2.0%) characteristics, but pH and water holding capacity was not correlated to cooked yield. Mechanical tenderization consistently increased protein content of the uncooked meat exudate, cooked yield (2 to 3%), and palatability characteristics. The increased protein content of the uncooked meat exudate tends to be associated with improved cooked yield. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.","abstract_has_math":false,"creators":["Motycka, Robert Ray"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Animal Sciences","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-15T21:00:40Z","date_published":"2014-12-15T21:00:40Z","updated_at":"2026-07-22T22:26:02Z","subjects":["Agriculture, Food Science and Technology"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8218527"],"render_values":[{"text":"(UMI)AAI8218527","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/69994","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Motycka, Robert Ray"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-15T21:00:40Z","10000-01-01","1982"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/69994","(UMI)AAI8218527"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The influence of hot (pre-rigor) processing, mechanical (knife) tenderization, tumbling method (continuous or intermittent) and processing time (4 hours or 24 hours) on uncooked and cooked section and formed ham (pork adductor-semimembranous and biceps femoris muscles) characteristics was evaluated. Hot (pre-rigor) processed meat tissue exhibited higher pH, water holding capacity, and cooked yield (1.5 to 2.0%) characteristics, but pH and water holding capacity was not correlated to cooked yield. Mechanical tenderization consistently increased protein content of the uncooked meat exudate, cooked yield (2 to 3%), and palatability characteristics. The increased protein content of the uncooked meat exudate tends to be associated with improved cooked yield. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.","Continued research evaluated the influence of hot (pre-rigor) processing, total tumbling revolutions, percent mechanical tenderization and processing temperature on the optimization of cured, cooked boneless ham (pork semimembranous muscle) yield. In determining processing conditions for optimum cooked yield via response surface methodology, it was found that the optimum mechanical tenderization (80-100%) and processing temperature (14-16(DEGREES)C) conditions were approximately the same for both hot (pre-rigor) and chilled (post-rigor) processing. However, the optimum condition for total tumbling revolutions was very much lower (750 rev.) for hot (pre-rigor) processing when compared to chilled (post-rigor, 3500-4000 rev.). In evaluating the relationship between cooked yield and exudate protein, there tends to be a positive association, but this is primarily limited to hot (pre-rigor) processing.","Made available in DSpace on 2014-12-15T21:00:40Z (GMT). No. of bitstreams: 1 8218527.pdf: 4326512 bytes, checksum: 8d9eaa52445725810e8ad517c5651dee (MD5) Previous issue date: 1982","Embargo set by: Seth Robbins for item 70160 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","140 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1982."]},{"key":"dc:title","label":"Title","values":["Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics"]}]}],"canonical_facts":{"dc:creator":["Motycka, Robert Ray"],"dc:date":["2014-12-15T21:00:40Z","10000-01-01","1982"],"dc:description":["The influence of hot (pre-rigor) processing, mechanical (knife) tenderization, tumbling method (continuous or intermittent) and processing time (4 hours or 24 hours) on uncooked and cooked section and formed ham (pork adductor-semimembranous and biceps femoris muscles) characteristics was evaluated. Hot (pre-rigor) processed meat tissue exhibited higher pH, water holding capacity, and cooked yield (1.5 to 2.0%) characteristics, but pH and water holding capacity was not correlated to cooked yield. Mechanical tenderization consistently increased protein content of the uncooked meat exudate, cooked yield (2 to 3%), and palatability characteristics. The increased protein content of the uncooked meat exudate tends to be associated with improved cooked yield. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.","Continued research evaluated the influence of hot (pre-rigor) processing, total tumbling revolutions, percent mechanical tenderization and processing temperature on the optimization of cured, cooked boneless ham (pork semimembranous muscle) yield. In determining processing conditions for optimum cooked yield via response surface methodology, it was found that the optimum mechanical tenderization (80-100%) and processing temperature (14-16(DEGREES)C) conditions were approximately the same for both hot (pre-rigor) and chilled (post-rigor) processing. However, the optimum condition for total tumbling revolutions was very much lower (750 rev.) for hot (pre-rigor) processing when compared to chilled (post-rigor, 3500-4000 rev.). In evaluating the relationship between cooked yield and exudate protein, there tends to be a positive association, but this is primarily limited to hot (pre-rigor) processing.","Made available in DSpace on 2014-12-15T21:00:40Z (GMT). No. of bitstreams: 1 8218527.pdf: 4326512 bytes, checksum: 8d9eaa52445725810e8ad517c5651dee (MD5) Previous issue date: 1982","Embargo set by: Seth Robbins for item 70160 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","140 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1982."],"dc:identifier":["http://hdl.handle.net/2142/69994","(UMI)AAI8218527"],"dc:subject":["Agriculture, Food Science and Technology"],"dc:title":["Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics"],"dc:type":["text"],"thesis:degree_discipline":["Animal Sciences"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:02Z"}