Effects of meat piece size and phosphate on maximum slicing rate, cooking loss and sensory quality of a re-formed pigmeat shoulder product

Two pre-tumbling treatment variables (meat piece size; raw product phosphat e content) were evaluated for their effects on maximum slicing rate (MSR), cooking loss and sensory quality of a commercially produced, cooked re-form ed pigmeat shoulder product. At 0.457% phosphate, incremental reductions in meat piece size which increased specific surface from 0.60 to 0.93 cm(2) c m(-3) enabled MSR to increase from 300 to 400 slices min(-1), reduced cooki ng losses from 0.875 to 0.60% and gave a more tender product. At 0.60 cm(2) cm(-3) specific surface, increasing phosphate incrementally from 0.457 to 0.532% produced similar positive effects on MSR and cooking loss but at pho sphate above 0.482% sensory quality declined. Combination of optimal specif ic surface (0.93 cm(2) cm(-3)) and phosphate (0.482%) permitted a MSR of 42 0 slices min(-1), reduced cooking loss to 0.50% and gave an acceptable prod uct. These process modifications can thus be advocated for improved product ion rate, yield and sensory quality.