Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System

Autor:	D.M. Gaebler, R.W. Mandigo, C.M. Calhoun
Rok vydání:	1999
Předmět:	chemistry.chemical_compound chemistry Metmyoglobin Lipid oxidation Modified atmosphere Sodium lactate food and beverages Food science Bacterial growth Food Science
Zdroj:	Journal of Food Science. 64:69-75
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1999.tb09863.x
Popis:	Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P 0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at 2.2 C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P 0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.
Databáze:	OpenAIRE
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