Method of and apparatus for the processing of meat
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[0056] Evaluation Effects of Hot and Cold Massaging on Product Quality
[0057] A mixture of lean pork leg (fresh ham) muscles (inside and outside), 5% port fat and curing ingredients were massaged at 32.degree. F. and 55.degree. F. Ham samples massaged at 55.degree. F. had higher water holding capacity, firmer structure and better nitrite diffusion.
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[0058] Lean pork leg (fresh ham) muscles (inside and outside) ground through kidney plate, pork fat ground through 1 / 8 inch plate and curing ingredients were obtained from the Meat Processing Laboratories at Kansas State University. Meat samples and fat were divided into two equal parts. First part was incubated at 32.degree. F. and second part was incubated at 55.degree. F. for 24 hr. Distilled water samples were incubated at 32 and 55.degree. F. to make 12% pickle solution at corresponding temperatures.
[0059] Equal amount of inside and outside muscles 5% pork fat, water and dry curing ingredients were measured (Table ...
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