FILM-PACKED COOKED HAM MADE FROM PSE MEAT - PROPERTIES OF FINISHED PRODUCTS

Experimental results are given on the use of PSE pork for making cooke d hams, adding protein preparations and giving extended mechanical tre atment after curing. Four groups of products were made from the M. sem imembranosus: group I from normal muscle and group II from muscle with PSE changes (both in accordance with the usual technological methods) ; groups III and IV from muscle with PSE changes (using a modified met hod of curing in which collagen hydrolysate or blood plasma is added). The following were determined in the finished products: chemical comp osition (moisture, protein, fat, ash, NaCl, phosphate, nitrite, total pigment and NOMb contents) and technological and sensory properties (p H, water binding capacity (WBC), plasticity, juice and jelly deposit, colour, appearance, juiciness and flavour). Histological sections prep ared from the products were also examined. Cooked ham made from PSE mu scle by the normal methods had a poor appearance, an uneven colour, a large juice and jelly deposit, a tough texture, little juiciness and a poor flavour and was altogether of unacceptable quality. Products mad e from PSE meat by the modified method was, however, of thoroughly acc eptable quality, in spite of its somewhat tougher texture and markedly salty flavour. The PFF (Protein Fat Free) value was above 18.5. The j uice and jelly deposit was less than 1%. The cooked hams were of excel lent appearance, had a satisfactory even colour and the pieces of meat adhered well to each other.