Status quo: 19 November, 2009

Objective
To develop innovative technologies for improved pork products to match consumer demands in relation to quality, nutrition, and convenience.

The general objective of module III was to develop innovative technologies for improved pork products to match consumer demands making products that are nutritious, convenient, of high quality and safety, and produced from the best quality pork. Module III is divided in three work packages: nutritional enhancement (WP III.1), quality optimisation (WP III.2) and development of convenience pork products (WP III.3).

In WPIII.1, the activities carried out in Task III.1.a were focused on reducing sodium content in both fermented sausages and cooked ham and fat reduction in fermented sausages. Furthermore, basic aspects of water-binding in relation to research done outside the traditional meat research were reviewed. The effect of Relative Humidity on fat cell structure and oil drip in fat samples containing KCl, NaCl and K-lactate was studied, and the isotherms of meat with KCl, K-lactate, K-lactate+NaCl and NaCl were determined at 5 and 25 C. The relationship between water content and instrumental properties of texture was determined in different salt substitutes. The effect of six mixtures with 50 % molar substitution of NaCl by KCl and K-lactate was studied in small calibre fermented sausages, and the total substitution of Na salts is being studied in sliced fermented sausages using Quick Dry Slice system and high pressure treatment at 500-600 MPa. In Task III.1.b the stability of flavonoids, phytosterols and inuline during shelf life and the effect on sensory attributes in fermented sausages was studied. The suitability of fermented sausages to be used as a vehicle for probiotic strains was evaluated in acid and low acid fermented sausages. In Task III.1.c protein fractions from pork muscles were evaluated in vitro for non-haem iron enhancing effect, further subfractionated and screened for non-haem iron availability in a Caco-2 cell model. Protein fractions with the most pronounced meat factor effect were used in a human study.

In WPIII.2 the potential of proteomic markers to predict sensory and technological quality of pork loin and dry-cured ham is being determined in different genetic pig lines [Task III.2.1]. In Task III.2.b a mathematical model to predict NaCl and moisture profiles in a meat product model was set up and adjusted in fermented sausages. NIR estimates of water content and aw at the surface of fermented sausages has been included as input parameters for the control system during drying in a pilot plant drying room [Task III.2.b]. In Task III.2.c a method for enzymatic modification of triglycerides into diglycerides and monoglycerides was stablished. The influence of diglycerides on emulsion stability and texture was evaluated in a meat emulsion product.

In WPIII.3 combinations of freezing at different temperatures and high pressure treatments on the quality and safety characteristics of cured L. dorsi pork carpaccio were carried out. Moreover, the following technologies to prepare carpaccio were also evaluated: dry-curing and slight drying of Psoas major muscle, dry-curing and ageing of hams in an atmosphere with reduced oxygen content, injection of hams with a brine containing starter cultures, fermentation and drying with Quick-Dry System and injection of loins and hams with a brine containing starter cultures, fermentation and vacuum packaging with dressings. Finally, the effect of high pressure on texture and colour in samples with different water contents was evaluated.