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Full-Text Articles in Meat Science
Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham, Regan E. Stanley
Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham, Regan E. Stanley
Department of Animal Science: Dissertations, Theses, and Student Research
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 …
The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad G. Bower
The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad G. Bower
Department of Animal Science: Dissertations, Theses, and Student Research
This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with four different salt concentrations: 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in addition to sugar, phosphate, and water. Samples were cooked, chilled overnight, sliced, and packaged. On the day of slicing, samples were evaluated for water activity, cooking yield, proximate composition and percent salt. Samples were evaluated throughout 18w of refrigerated storage for pH, texture profile analysis, aerobic plate count (APC), and anaerobic plate count. Bacterial communities were …