ABSTRACTA model system, which simulated the pH, sodium chloride (NaCl), and alkaline phosphate (STP) levels of typical processed meat products, was used to determine the effect of NaCl, STP and pH on firmness and percent cooked yield of bovine plasma gels. Bovine plasma gel firmness increased with increasing plasma pH, whereas percent cooked yield was not affected. In contrast, when the pH, of the plasma solutions, was adjusted to a constant 5.6 to simulate the pH and buffering of meat, percent cooked yield was affected; gel firmness was not affected. With increased levels of NaCl and STP, the percent cooked plasma gel yield increased.
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