Restructured Pork from Hot Processed Sow Meat: Effect of Encapsulated Food Acids

Area of Science:

• Food Science and Technology
• Meat Science
• Food Chemistry

Background:

• Sow meat presents unique challenges in processed meat manufacturing due to its pre-rigor state.
• Cured meat production relies on chemical reactions, including pigment conversion and flavor development.
• Encapsulated food acids offer controlled release of acidity, potentially improving processed meat characteristics.

Purpose of the Study:

• To evaluate the impact of encapsulated food acids on the quality of restructured pork.
• To assess the role of sodium acid pyrophosphate (SAP) in catalyzing the curing reaction.
• To compare the effects of encapsulated lactic acid (LA) and glucono-delta-lactone (GDL) on sensory and objective meat quality attributes.

Main Methods:

• Restructured pork products were manufactured from pre-rigor sow meat using four treatments: control, SAP, SAP + encapsulated LA, and SAP + encapsulated GDL.
• Meat was processed using a 50:50 blend of ground trimmings and tenderized muscle chunks.
• Sensory panel evaluations and objective analyses (shear value, tensile strength, water-holding capacity, yield, pigment analysis) were conducted.

Main Results:

• No significant differences in fat content or objective physical properties (shear value, tensile strength, yield, water-holding capacity) were observed among treatments.
• Sensory panels indicated significantly more intense flavor in products treated with SAP and GDL compared to the control.
• The GDL treatment resulted in a significantly higher conversion of meat pigment to nitroso-hematin compared to the control.

Conclusions:

• Encapsulated glucono-delta-lactone (GDL) and lactic acid (LA), in conjunction with sodium acid pyrophosphate (SAP), can enhance flavor intensity in restructured pork.
• GDL demonstrates a notable effect on pigment conversion, contributing to cured color development.
• Encapsulated acids offer a viable method to improve sensory attributes without negatively impacting the physical characteristics of restructured sow meat products.