Optimal raw material formulation to produce pressed pork ham at the least cost.

Affiliation

Jin SK(1), Kim HS(2), Kim GD(3).
Author information:
(1)Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
(2)School of Animal Life Convergence Science, Hankyong National University, 327 Jungang-ro, Anseong-si 17579, Republic of Korea. Electronic address: [Email]
(3)Graduate School of International Agricultural Technology, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea. Electronic address: [Email]

Abstract

This study optimized material use for making pressed pork hams (PPHs) using the least cost formulation program. Based on protein (P) content, different fat (2.5, 3.0, and 4.0P) and moisture (4.0P + 10, 4.0P + 15, 4.0P + 20, and 4.0P + 25) ratios were applied to make PPHs. Total expressible fluid, cooking loss, and purge loss were highest in PPHs formulated with 4.0P + 25 water (P < 0.05). With increasing fat ratio, lightness increased, but redness decreased (P < 0.05). Lipid oxidation was not affected by moisture ratio (P > 0.05). Hardness, gumminess, and adhesiveness decreased with increased fat and moisture (P < 0.05). PPH cost was reduced by fat and moisture. These results suggest that the formulations with 4.0P + 15 moisture, regardless of fat ratio, are recommended for PPHs due to their moderate cost and quality characteristics. In addition, greater cost savings can be expected by further subdividing raw material criteria for industrial applications.