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MECHANISM OF BIND FORMATION OF COARSE GROUND SAUSAGE AS AFFECTED BY PREBLENDING
Abstract
Preblended coarse ground sausage products were manufactured using two processing schemes. The first study was designed to determine the effect of particle size during preblending on textural properties. Pork obtained from hams of 16 lactating sows was used in a 2 (hot- or cold-boned) $\times$ 3 (0.63, 1.27 or 1.90 cm grind size) factorial arrangement. Meat mixtures (10% water, 2% salt and 156 ppm sodium nitrate) were stored $(-1\sp\circ$C) for 24 hr prior to grinding to 0.32 cm and stuffed into 34 mm casings. No differences were observed for proximate analysis, pH or expressible moisture between boning method or grind size treatment. Total losses from emulsion stability tests tended to be lower for hot boned samples. Extrusion peak force after preblending was not different for grind size or boning method. Kramer shear values were lower for hot-boned samples and for the largest grind size (P $<$ 0.05). Compression tests showed greater force was required to deform the products made from hot-boned pork (P $<$ 0.05). The second study was designed to determine if mechanical processing after preblending affects textural properties. Pork and beef were formulated with water (10%), salt (2%), spices and sodium nitrate (156 ppm) in a 6 $\times$ 2 factorial arrangement of treatments. Meat mixtures were either stored as 1.27 cm ground particles in oxygen permeable plastic bags (not stuffed) or ground to 0.32 cm and stuffed into 34 mm casings (stuffed). Storage periods were 0, 4, 8, 12, 16, 20 and 24 hr. Peak extrusion force increased throughout the storage period for stuffed samples (P $<$ 0.01). Kramer shear was lower for samples not stuffed between 8 and 20 hr of preblending time (P $<$ 0.05). Areas under the first and second compression curves for stuffed samples increased up to 20 hr and 12 hr respectively. Samples not stuffed during the preblending period had higher compression values up to 20 and 12 hr for the first and second curves, respectively. The mechanical action of grinding and mixing after preblending appeared to aid in the release and orientation of proteins for creation of texture profiles in the finished product.
Subject Area
Food science
Recommended Citation
LAMKEY, JAMES WILLIAM, "MECHANISM OF BIND FORMATION OF COARSE GROUND SAUSAGE AS AFFECTED BY PREBLENDING" (1987). ETD collection for University of Nebraska-Lincoln. AAI8715852.
https://digitalcommons.unl.edu/dissertations/AAI8715852