Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.

Abstract The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P <.05) high cooking loss (6.27 vs 3.25%), expressive moisture and C * values and low hardness. Products elaborated with PSE meat had (P <.05) lower cohesiveness, energy to fracture and hue tone colour and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technological and sensory characteristics of the restructured cooked hams. Highlights • PSE meat and salt effects on quality attributes of cooked ham were evaluated. • Lower salt content implied higher water losses and lower hardness. • The textural properties were main affected by the PSE meat use. • Saltiness perception was slightly higher in the PSE meat-based products. • PSE meat-based products with <1.6% salt were preferred. [ABSTRACT FROM AUTHOR]