Sensory and microbial attributes of a dehydrated pork product (shredded pork)

Dehydration is an effective method to preserve meat. Fresh (4C) and frozen (-18C) pork shoulders were processed by two dehydration methods through add ing two variable fat levels (2% and 12%). Results indicated that the pH val ues (6.33) and TEA values (0.63 mu g/g) of the dehydrated pork didn't chang e significantly during 7 weeks of storage at room temperature (27C). On a 9 -point scale, sensory scores (rancidity and overall acceptance, etc.) did n ot change (p > 0.05) during storage. The CFUs/g for both bacteria and molds were low (TPC < 200 CFU/g; mold counts < 30 CFU/g). Shredded pork has a st able shelf-life, and it has potential as a popular meat snack or an ingredi ent in food mixtures.