Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Meat Science

Volumn 58, Issue 1, 2001, Pages 1-7

  Puolanne, Eero J ^a   Ruusunen, Marita H ^a   Vainionpää, Jukka I ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Cooked sausage; PH; Phosphate; Sodium chloride; Water holding

Indexed keywords

EID: 0035607040     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00123-6     Document Type: Article

References (24)

1. Bendall J.R., Swatland H.J. A review of the relationships of pH with physical aspects of pork quality. Meat Science. 24:1988;85-126.
2. DeFreitas Z., Sebranek J.G., Olson D.G., Carr J.M. Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan. Journal of Food Science. 62:1997;551-554.
3. Hamm R. Über das Wasserbindungsvermögen des Säugetiersmuskels. XII part. Über das Unterschiedliche, nicht auf pH-Differenzen beruhende Wasserbindungsvermögen des Rindermuskels. Z. Lebensmittel-Untersuch. und Forsch. 117:1962;415.
4. Hamm R. Kolloidchemie des Fleisches. 1972;Paul Parey Co, Berlin.
5. Immonen K., Ruusunen M., Hissa K., Puolanne E. Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH. Meat Science. 55:2000;25-31.
6. Ishioroshi M., Samejima K., Yasui T. Heat induced gelation of myosin: factors of pH and salt concentrations. Journal of Food Science. 44:1979;741-744.
7. Kivikari, R. (1996). Buffering capacity of meat. Thesis. University of Helsinki, EKT -series 1048.
8. Landvogt, A. (1991). Errors in pH measurement of meat and meat products by dilution effects. Proceedings of the 37th International Congress of Meat Science and Technology (pp. 1159-1162).
9. Law N., Frost C., Wald N. By how much does dietary salt reduction lower blood pressure. I - Analysis of observational data among populations. British Medical Journal. 302:1991;811-815.
10. Linke H., Heinz G. Qualitätsabweichungen bei Schweinefleisch - Topographie der Farbeaufhellung bei wässrigen, blassem Fleisch. Fleischwirtschaft. 52:1972;208-212.
11. Lister, D. (1989). Muscle metabolism and animal physiology in the dark cutting condition. In S. U. Fabiansson, W. R. Shorthose, & R. D. Warner. Dark-cutting in cattle and sheep. Proceedings of an Australian workshop (pp. 19-25). Australian Meat & Live-stock Research & Development Corporation. Sydney, Australia.
12. Matulis R.J., McKeith F.K., Sutherland J.W., Brewer M.S. Sensory characteristics of frankfurters as affected by fat, salt, and pH. Journal of Food Science. 60:1995;42-47.
13. Monin G., Sellier P. Pork of low technological quality with normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed. Meat Science. 13:1985;49-63.
14. Offer G., Knight P. The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. Lawrie R.A. Developments in meat science. 1983;Elsevier Applied Science, London.
15. Puolanne E., Ruusunen M. Verfahren zur Untersuchung der Eigenschaften von Brühwurstbrät. Fleischwirtschaft. 58:1978;1543-1544.
16. Puolanne E., Ruusunen M. Einfluss des Salzzusatzes auf das Wasserbindungsvermögen der verschiedener Fleischsortimente in Brühwurst. Fleischwirtschaft. 62:1983;238-239.
17. Puolanne, E. (1989). Reducing the incidence of dark-cutting beef in Finland - a systematic approach. In: S. U. Fabiansson, W. R. Shorthose, & R. D. Warner. Dark-cutting in cattle and sheep. Proceedings of an Australian workshop (pp. 32-37). Australian Meat & Live-stock Research & Development Corporation. Sydney, Australia.
18. Tarrant, P. V. (1976). The occurrence of dark-cutting beef. Proceedings of the 22nd European Meeting of Meat Research Workers, Volume 1, B8:3-B8:6 Malmö, Sweden.
19. Tarrant, P. V. (1989). Animal behaviour and environment in the dark-cutting condition. In: S.U. Fabiansson, W.R. Shorthose, & R.D. Warner. Dark-cutting in cattle and sheep. Proceedings of an Australian workshop (pp. 8-18). Australian Meat & Live-stock Research & Development Corporation. Sydney, Australia.
20. Torley P.J., D'arcy B.R., Trout G.R. The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork. Meat Science. 55:2000;451-462.
21. US Department of Agriculture. (1995). Report of the Dietary Guidelines Advisory Committee on the dietary guidelines for Americans, 1995 to the Secretary of Health and Human Services and the Secretary of Agriculture (pp. 35-38). http://www.nal.usda.gov/fnic/Dietary/dietcom1.htm.
22. 45 and drip in pig muscle. Journal of Food Technology. 17:1982;573-578.
23. Whiting, R. C. (1984). Stability and gel strength of frankfurter batters made with reduced NaCl. Journal of Food Science 49 1350-54, 1362.
24. Wirth F. Technologie des DFD-Fleisches. Fleischwirtshaft. 56:1976;988-994.