Table 1.
Effect of meat chunk size on quality of restructured pork blocks
| Parameters | Meat chunk size | |
|---|---|---|
| 2–3 cm | 4–5 cm | |
| Product yield (%) | 89.3 ± 0.00 | 85.1 ± 0.00 |
| pH | 6.8 ± 0.01 | 6.7 ± 0.01 |
| Shear force (N) | 2.1 ± 0.00 | 2.7 ± 0.00 |
| Textural properties | ||
| Hardness (N/cm2) | 39.0 ± 0.41 | 43.0 ± 0.52 |
| Gumminess (N/cm2) | 22.7 ± 0.49 | 25.7 ± 0.84 |
| Chewiness (N/cm) | 20.1 ± 0.51 | 22.2 ± 0.73 |
| Adhesivenss (Ns) | 0.02 ± 0.01 | 0.02 ± 0.01 |
| Springiness (cm) | 0.89 ± 0.01 | 0.87 ± 0.02 |
| Cohesiveness (Ratio) | 0.58 ± 0.01 | 0.60 ± 0.03 |
| Sensory attributesa | ||
| Appearance | 7.1 ± 0.14a | 6.6 ± 0.14b |
| Presence of space | 7.2 ± 0.08 | 7.0 ± 0.00 |
| Presence of pinholes | 7.0 ± 0.00 | 7.0 ± 0.00 |
| Flavour | 7.1 ± 0.16 | 6.8 ± 0.15 |
| Juiciness | 7.0 ± 0.00 | 6.9 ± 0.07 |
| Texture | 7.1 ± 0.13 | 6.7 ± 0.14 |
| Binding | 7.1 ± 0.13 | 6.8 ± 0.17 |
| Overall palatability | 7.2 ± 0.12a | 6.7 ± 0.14b |
aBased on 8 point scale, where 8 = extremely desirable and 1 = extremely undesirable. Means in the same row with different superscripts indicate significant difference (p < 0.05), n = 9