Chemical, processing and sensory characteristics of carabeef ham from Phil-Murrah x Phil-Murrah crossbred
1996
Mamino, E.N. | Horn, S.P. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Animal Science)
Carabeef sirloin tip from Phil-Murrah x Phil-Murrah crossbreds was obtained from the Philippine Carabao Center and was processed into cured, cooked ham. Likewise, ham cut coming from the pork carcass was bought from the market and processed to serve as control. Both meats were compared for their chemical processing and sensory characteristics. Fresh pork and fresh carabeef were similar in their moisture, ash, crude protein and ether extract contents. Upon processing however, carabeef ham obtained significantly higher crude protein and lower ether extract than pork ham. Sodium chloride content of carabeef ham was also higher while the residual nitrite content was lower compared with those of pork ham. The two hams, however, had similar processing characteristics. Carabeef ham had 7.16 percent processing shrinkage while pork ham had 7.22 percent shrinkage. Significant differences were detected in flavor, color and general acceptability scores of hams. Carabeef ham was judged darker than pork ham. Although it was scored less flavorful and acceptable than pork ham, scores received by carabeef ham were still within the acceptable ranges. No significant difference was detected between the processed meats in terms of off-flavor, tenderness and juiciness
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