Meat

Use of Cryoprotectants for Mechanically Deboned Pork

Authors
  • Gitanjali Prabhu (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)

Abstract

Mechanically deboned pork (MDP) is used a great deal in further processed products as an economical lean meat ingredient. Because it must be frozen to prevent rapid spoilage, loss of protein functionality occurs due to freezing and frozen storage. The use of maltodextrins and corn syrup solids was shown in this study to protect proteins in MDP from freezing damage and increase the functionality of the proteins during processing. Because these cryoprotectants easily are incorporated into MDP before freezing, the use of cryoprotectants offers the industry a significant potential improvement in quality of MDP.

Keywords: ASL R1427

How to Cite:

Prabhu, G. & Sebranek, J. G., (1997) “Use of Cryoprotectants for Mechanically Deboned Pork”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 1997
Peer Reviewed