Influence of the addition of mechanically recovered meat on the physico-chemical properties of meat model blends.

The physico-chemical properties of meat model blends (basic composition: fresh lean pork, pork back fat, 2% NaCl, water with ice), with added mechanically recovered pork (MRM), were studied. Fresh MRM was added at levels of 10% and 20% substitution of meat protein with or without further substitution by 10% sodium caseinate or soya isolate. The addition of MRM to meat blends caused an increase in the pH, the water-holding capacity, the viscosity, the dominant wavelength and colour purity. No effects on emulsifying capacity were observed but thermal cooking losses and lightness of colour were reduced. The addition of blends of MRM and soya isolate or sodium caseinate caused lower values of the investigated features than those observed when only MRM was used.

Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuum.

Differences were found in a number of attributes (pH value, changes in volume and linear dimensions, cooking loss, tenderness and water-holding capacity) between porcine muscles subjected to vacuum massage and those in non-massaged controls. Histologically there were changes in the structure of massaged muscles. The content of connective tissue in massaged meat appears to influence water-holding capacity and cooking loss to some extent.