Sectioned and Formed Product Made from Emulsion‐Coated Pork Tissue

摘要

ABSTRACTSectioned and formed cured pork tissue was prepared by emulsion coating instead of tumbling. The characteristics and shelf life of emulsion‐coated tissue were measured and compared with those of tumbled pork tissue. Both emulsion coated and tumbled pork tissue possessed similar yields (90), maintained good sliceability and had a high overall sensory acceptance. Emulsion‐coated samples were superior in flavor and textural‐appeal but tumbled samples had a slightly better cohesiveness score. Like tumbled samples, emulsion‐coated samples were quite stable (TBA and bacterial number) in a shrunken, vacuum packaged Cryovac bag during holding in a 3°C cooler through 8 wk of