Mississippi State University
Schilling, Mark W.
White, Charles H.
Coggins, Patti C.
Bailey, R. Hartford
Date of Degree
Graduate Thesis - Open Access
Food Science, Nutrition and Health Promotion
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
The effects of deionized water and PSE pork percentage on the quality of smoked deli ham and retorted pouched ham with and without non-meat adjuncts were evaluated. Product quality was determined through evaluation of water holding capacity, cooked color, protein-protein bind, and sensory quality. A randomized complete block design with either three or four replications was utilized to test treatment effects in three separate experiments. The retorting process showed the potential to reduce the effect of PSE meat on color that is present in raw material and smoked deli ham. In retorted ham, modified food starch and soy protein concentrate reduced (p<0.05) cook loss and starch improved color. Deionized water can be utilized to improve yields (1 %) in smoked deli hams, and 25 % pale pork can be used without negatively affecting (p>0.05) sensory or instrumental quality in a retorted pouched ham product. Modified food starch can also be utilized to increase yields in a retortable-pouched ham without significantly affecting sensory quality.
Wilbourn, Jonathan, "Utilization of Deionized Water and Non-Meat Adjuncts to Combat Quality Issues in Boneless Cured Ham Associated with using Pale Raw Material" (2006). Theses and Dissertations. 4923.