Effect of hot-boned pork on the keeping quality of fresh pork sausage

I Guerrero Legarreta; W R Usborne; G C Ashton

doi:10.1016/0309-1740(87)90067-2

Effect of hot-boned pork on the keeping quality of fresh pork sausage

Meat Sci. 1987;21(4):301-17. doi: 10.1016/0309-1740(87)90067-2.

Authors

I Guerrero Legarreta¹, W R Usborne, G C Ashton

Affiliation

¹ Department of Food Science, University of Guelph, Guelph N1G 2W1, Canada.

PMID: 22055061
DOI: 10.1016/0309-1740(87)90067-2

Abstract

The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality.