To test their binding characteristics, 11 texture modifying agents/binders were added to cure formulations under industry conditions. Ham muscles were excised, butterflied, denuded of fat, tenderized, cured at 158% of raw weight, massaged, stuffed, and cooked/smoked overnight. The yield of cooked and smoked ham, shrinkage during chilling after cooking, and yield of ready‐to‐ship ham were not affected (P > 0.05) by binder. Integrated Ingredients Zyest 90 whey and yeast produced lower L * values than Protein Technology HVF 51. A. E. Staley Consista Starch and Integrated Ingredients Zyest 90 whey and yeast produced higher a* values than Hercules M8 78F and Protein Technology HVF 51. Protein Technology HVF 51 produced higher b* values than Hercules M8 78 F, DMV EM 25, and National Firmtex. AMP 80 produced a lower shear force value than DMV EM 25. The control and Hercules M8 78F produced higher moisture percentages than A. E. Staley Low Temp 452 and DMV EM 25. Protein Technology Supro 595 produced superior overall and cooked/smoked yields while A. E. Staley Consista Starch produced inferior overall and cooked/smoked yields.
|Number of pages||12|
|Journal||Journal of Food Quality|
|State||Published - Apr 1995|