Degree Type

Dissertation

Date of Award

1990

Degree Name

Doctor of Philosophy

Department

Animal Science

First Advisor

C. Lynn Knipe

Second Advisor

Joseph G. Sebranek

Abstract

The addition of sodium tripolyphosphate (STPP) to pork preblends for maximum sausage stability was investigated during the production of fine-cut batters and coarse-ground pork sausage. Lean pork and fat pork trimmings were preblended with and without STPP and held for 20 hr before final sausage processing. The addition of STPP to the fine-cut sausage, regardless of the method of addition, resulted in minimal improvement of finished product characteristics. However, for coarse-ground sausages, preblending with STPP improved all finished product characteristics. STPP was most effective in stabilizing coarse-ground sausage when it was added to the 80% lean preblend;Coarse-ground pork sausages were made from preblends which were manufactured with our without sodium tripolyphosphate (STPP) and held up to 48 hr at 2° or -2°C. A model system was studied first to select test parameters for subsequent sausage production. Sausages made from preblends containing STPP had more desirable product characteristics than those made without STPP. Sausages made from preblends held at -2°C also had more desirable product characteristics that those held at 2°C.

DOI

https://doi.org/10.31274/rtd-180813-10909

Publisher

Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/

Copyright Owner

Casey B. Frye

Language

en

Proquest ID

AAI9100435

File Format

application/pdf

File Size

180 pages

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