COOKING TREATMENT, MIXING TIME, AND MIXING TEMPERATURE AFFECT PEPPERONI CUPPING

Pepperoni was manufactured using three mixing temperatures (-5, 0, 5 d egrees C), three mixing times (2, 8, 14 min) and two cooking treatment s (uncooked or cooked to 60 degrees C) to evaluate effects on endpoint textural parameters and cupping of pepperoni. Covariance analysis res ulted in higher cohesiveness values and lower cupping scores (P<0.05) for the -5 degrees C treatments than for the O or 5 degrees C mixed tr eatments. Cooked pepperoni had less diameter shrink (P<0.05) and highe r cupping scores (P<0.05) than uncooked treatments. Path analysis (sta ndard partial regression coefficients) showed that diameter and cohesi veness had the greatest direct effects on cupping.