Restructured Pork from Hot-Processed Sow Meat: Effect of Particle Size and Blend Ratio .

A 2 × 3 factorial arrangement of treatments was used to investigate the effect of grind size and blend ratio on quality and sensory traits of restructured pork manufactured from hot-processed sow meat. Two blend ratios: [1. 50% through a 3.

Effects of Electrical Stimulation and Kidney-Pelvic Fat Removal Before Chilling on Microbial Quality of Beef Tenderloins .

Twenty-four steers (435-567 kg) were used to study the effects of electrical stimulation (50 V for 120 s) and of kidney-pelvic fat removal before chilling (3-4°C) on microbial populations of beef tenderloins on days 1, 4 and 7 post-mortem. Kidney-pelvic fat was stripped from one side of each carcass; the other side remained intact for later fat removal. On each respective chill-day, kidney-pelvic fat was aseptically removed from intact sides, tenderloins were swabbed at two anatomically referenced locations (3rd and 5th lumbar vertebra) and microbial load was determined.

Restructured Pork From Hot Processed Sow Meat: Effect of Mechanical Tenderization and Liquid Smoke.

A 2 × 2 factorial design was used to study the effect of tenderization and liquid smoke on sensory and physical attribution of a fully cooked restructured pork item. The lean and fat mass was removed intact within 30 min postmortem from sow carcasses and assigned to a tenderized or non-tenderized treatment with and without liquid smoke. The four treatment groups were: non-tenderized, no liquid smoke (NTNS); non-tenderized with liquid smoke (NTS); tenderized, no liquid smoke (TNS); and tenderized with liquid smoke (TS).

Restructured Pork from Hot Processed Sow Meat: Effect of Encapsulated Food Acids.

Encapsulated food acids were used in the manufacture of cured, restructured pork from pre-rigor sow meat. The four treatments were: (a) control, (b) sodium acid pyrophosphate (SAP), (c) sodium acid pyrophosphate plus encapsulated lactic acid (LA), and (d) sodium acid pyrophosphate plus encapsulated glucono-delta-lactone (GDL). Sodium acid pyrophosphate was included in three of the treatments in this study because of its ability to catalyze the curing reaction.

Comparison of Three Methods for Estimating Surface Bacteria on Pork Carcasses.

Surface bacteria on skinned and scalded pork carcasses were evaluated using three different techniques: moist-swab contact (swab method), direct agar contact (Rodac method) and mylar adhesive tape (mylar method). The objective of this study was to investigate the feasibility of using one of the less expensive and quicker techniques as a tool for estimating microbial loads. Thirty-six pork carcasses were evaluated for surface contamination at four locations: ham, loin, shoulder and inside the thoracic cavity.