Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork.

@article{Schilling2004UtilizationOR,
  title={Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork.},
  author={Mark W Schilling and N. Marriott and James C. Acton and Christine M. Anderson-Cook and Christine Z. Alvarado and Hengjian Wang},
  journal={Meat science},
  year={2004},
  volume={66 2},
  pages={371-81}
}
Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle. Response Surface Methodology was utilized to determine the effects of soy protein concentrate (SPC), sodium caseinate (SC), and modified food starch (MFS) on the water holding capacity and cooked color in a chunked and formed product. Fifteen ingredient combinations were replicated three times for each PSE and RFN combination giving 75 treatments… CONTINUE READING