Animal Science Department

 

Date of this Version

8-2016

Comments

A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science, Major: Animal Science, Under the Supervision of Professor Gary A. Sullivan. Lincoln, Nebraska: August, 2016

Copyright 2016, Regan Elise Stanley

Abstract

Deli-style hams were manufactured to measure the effects of salt and nitrite concentration on shelf life and physicochemical characteristics. Three replications of deli-style ham treatments were manufactured in a 3 x 4 factorial arrangement of salt concentration (0.7%, 1.4%, or 2.1%, meat block basis) and nitrite concentration and source (0 ppm, 100 ppm or 200 ppm sodium nitrite, SN, or 100 ppm sodium nitrite equivalent from pre-converted celery juice powder, CP; Veg Stable 506, Florida Food Products). Salt concentration, water activity, cook yield, and texture profile analysis (TPA) were measured on w 0. Color, pH, residual nitrite, and aerobic and anaerobic plate counts (APC and AnPC, respectively) were measured on weeks 0, 2, 4, 6, 8, 10, 12, 14, and 16. A nitrite by salt interaction (P≤0.05) was found for a*, a/b ratio, ΔE, and hue angle. Treatments without nitrite were less red and more yellow than other treatments. Curing with CP resulted in increased yellowness than SN treatments. An interaction of nitrite and week (P

Advisor: Gary A. Sullivan

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