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|metadata.artigo.dc.title:||Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams|
|metadata.artigo.dc.creator:||Paula, Marielle Maria de Oliveira|
Haddad, Gabriela de Barros Silva
Rodrigues, Lorena Mendes
Benevenuto Júnior, Augusto Aloísio
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
|metadata.artigo.dc.identifier.citation:||PAULA, M. M. de O. et al. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams. Meat Science, [S.l.], v. 152, p. 96-103, June 2019.|
|metadata.artigo.dc.description.abstract:||The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P < .05) high cooking loss (6.27 vs 3.25%), expressive moisture and C* values and low hardness. Products elaborated with PSE meat had (P < .05) lower cohesiveness, energy to fracture and hue tone colour and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technological and sensory characteristics of the restructured cooked hams.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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