TEXTURE MODIFYING AGENT AND BINDER EFFECTS ON THE YIELD, SENSORY AND TEXTURAL PROPERTIES OF BONELESS HAMS

To test their binding characteristics, 11 texture modifying agents/bin ders were added to cure formulations under industry conditions. Ham mu scles were excised, butterflied, denuded of fat, tenderized, cured at 158% of raw weight, massaged, stuffed, and cooked/smoked overnight. Th e yield of cooked and smoked ham, shrinkage during chilling after cook ing, and yield of ready-to-ship ham were not affected (P > 0.05) by bi nder. Integrated Ingredients Zyest 90 whey and yeast produced lower L values than Protein Technology HVF 51. A. E. Staley Consista Starch a nd Integrated Ingredients Zyest 90 whey and yeast produced higher a v alues than Hercules M8 78F and Protein Technology HVF 51. Protein Tech nology HVF 51 produced higher b values than Hercules M8 78 F, DMV EM 25, and National Firmtex. AMP 80 produced a lower shear force value th an DMV EM 25. The control and Hercules M8 78F produced higher moisture percentages than A. E. Staley Low Temp 452 and DMV EM 25. Protein Tec hnology Supro 595 produced superior overall and cooked/smoked yields w hile A,E. Staley Consista Starch produced inferior overall and cooked/ smoked yields.