Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion‐Coated Chunked and Formed Ham

LESLIE F. THIEL, PETER J. BECHTEL, FLOYD K. McKEITH, JAN NOVAKOFSKI, TOM R. CARR

Research output: Contribution to journalArticle

Abstract

The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction.

Original languageEnglish (US)
Pages (from-to)1439-1441
Number of pages3
JournalJournal of food science
Volume51
Issue number6
DOIs
StatePublished - Nov 1986

ASJC Scopus subject areas

  • Food Science

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