Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorPaula, Marielle Maria de Oliveira-
Autor(es): dc.creatorHaddad, Gabriela de Barros Silva-
Autor(es): dc.creatorRodrigues, Lorena Mendes-
Autor(es): dc.creatorBenevenuto Júnior, Augusto Aloísio-
Autor(es): dc.creatorRamos, Alcinéia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Data de aceite: dc.date.accessioned2026-02-09T12:26:55Z-
Data de disponibilização: dc.date.available2026-02-09T12:26:55Z-
Data de envio: dc.date.issued2020-03-23-
Data de envio: dc.date.issued2020-03-23-
Data de envio: dc.date.issued2019-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39305-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/abs/pii/S0309174018309112-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1161532-
Descrição: dc.descriptionThe 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectSodium content-
Palavras-chave: dc.subjectSaltiness-
Palavras-chave: dc.subjectColour-
Palavras-chave: dc.subjectTexture analysis-
Título: dc.titleEffects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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