INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLS

Publisher Website
Google Scholar
Abstract
Hot and cold boned pork, chicken, turkey and beef were cubed and mixed for 30 min either with 1.5% added NaCl or without added NaCl. Meat was then stuffed into fibrous casings and steam cooked to 76° C. Rolls were evaluated for tenderness using a Kramer shear cell attached to an Instron Universal Testing Machine. Peak heights (kg) divided by sample weights (g) were statistically analyzed. Regardless of rigor state, the addition of NaCl significantly improved tenderness of all four meat types. For pork and chicken rolls, with 1.5% NaCl, there was no significant effect on tenderness due to boning method. Cold boned turkey rolls with 1.5% NaCl were more tender than hot boned rolls with 1.5% NaCl. The most tender treatment combination for beef rolls was hot boned meat with 1.5%‘NaCl.