ABSTRACTHot‐ (HB) and cold‐boned (CB) pork were ground through a 0.6,1.3, or 1.9 cm plate, preblended (2 NaCl), and stored for 24 hr to evaluate resulting textural properties. Expressible moisture significantly decreased after storage, with HB preblends having less (P<0.05) expressible moisture than CB preblends. Peak extrusion force decreased (P<0.01) after storage for the largest particle size with no changes for other particle sizes. Kramer shear values decreased (P<0.05) as particle size increased, while a decrease in particle size effectuated an increase (P<0.05) in bind value. An increased quantity of salt during the preblending of HB meat may be advantageous to help achieve maximum protein extract
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