Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System
Authors:
- C.M. CalhounCCC.M. Calhoun
- R.W. MandigoRMR.W. Mandigo
- 1 January 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (1) , 69-75
Abstract
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.Keywords
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