FILM-PACKED COOKED HAM MADE FROM PSE MEAT - PROPERTIES OF FINISHED PRODUCTS

Experimental results are given on the use of PSE pork for making cooked hams, adding protein preparations and giving extended mechanical treatment after curing. Four groups of products were made from the M. semimembranosus: group I from normal muscle and group II from muscle with PSE changes (both in accordance with the usual technological methods); groups III and IV from muscle with PSE changes (using a modified method of curing in which collagen hydrolysate or blood plasma is added). The following were determined in the finished products: chemical composition (moisture, protein, fat, ash, NaCl, phosphate, nitrite, total pigment and NOMb contents) and technological and sensory properties (pH, water binding capacity (WBC), plasticity, juice and jelly deposit, colour, appearance, juiciness and flavour). Histological sections prepared from the products were also examined. Cooked ham made from PSE muscle by the normal methods had a poor appearance, an uneven colour, a large juice and jelly deposit, a tough texture, little juiciness and a poor flavour and was altogether of unacceptable quality. Products made from PSE meat by the modified method was, however, of thoroughly acceptable quality, in spite of its somewhat tougher texture and markedly salty flavour. The PFF (Protein Fat Free) value was above 18.5. The juice and jelly deposit was less than 1%. The cooked hams were of excellent appearance, had a satisfactory even colour and the pieces of meat adhered well to each other.