Quality of restructured hams manufactured with PSE pork as affected by water binders

Restructured hams were made from modified food starch (MFS), kappa-carragee nan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE], Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength value s decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments, Incorporation of MFS decreased bind strength a nd expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured p roduct.