DOI: https://doi.org/10.15368/theses.2020.111
Available at: https://digitalcommons.calpoly.edu/theses/2551
Date of Award
6-2020
Degree Name
MS in Agriculture - Animal Science
Department/Program
Animal Science
College
College of Agriculture, Food, and Environmental Sciences
Advisor
Ike Kang
Advisor Department
Animal Science
Advisor College
College of Agriculture, Food, and Environmental Sciences
Abstract
Processed meats have received negative publicity due to high fat contents that have been linked to adverse effects on human health. Fat is an essential ingredient in many processed meat products, so reducing this all while maintaining the desired characteristics of the product is a challenge. The purpose of this study was to generate low-fat meat products using a combination of hot-boning/crust-freeze-air-chilling (HB-CFAC) and cold-batter mincing (CBM) technologies. Pork hams were subjected to HB-CFAC or chill-boning/crust-freeze-air-chilling (CB-CFAC) prior to 3 min pre-mincing and 6 min mincing for control gels with back-fat addition or low-fat gels with water addition instead of the reduced back-fat. Raw meat quality, protein functionality and textural properties were analyzed through various analyses. The pH values of HB muscle and cooked gels were significantly higher than those of CB muscle and cooked gels. The fat and moisture contents of control gels was higher and lower, respectively, than those of low-fat gels, regardless of HB or CB. The protein functionality and gel forming ability of HB muscle were superior to those of the CB muscle, regardless of fat content. These results indicate that fat can be reduced with no loss of textural quality because cold-batter mincing of the HB-CFAC muscle resulted in higher gel forming ability than that of CB-CFAC muscle.