Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Animal Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Motycka, Robert Ray

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8218527

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/69994