THE EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE ON FLAKED, CURED PORK.

Abstract

Over the last few decades the art of meat processing has evolved into a highly scientific field of study. Such concepts as hot boning of pork, continuous smokehouse operations and utilization of animal by-products serve as examples of new technology. The University of Nebraska, in cooperation with the National Pork Producers Council, has developed and continues to evaluate the concept of restructured pork. Work done by Chesney (1973), Popenhagen (1973), Belohlavy

(1975) and Schwartz (1975) evaluated such parameters as flake size, flaking temperature, mixing time, salt levels and sodium tripolyphos-phate concentrations on fresh pork products. It was not until this project, however, that a flaked, cured pork product was evaluated.