Consumer evaluation of retail hams from different production processes

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dc.contributor.author Waldner, D.N.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Stroda, Sally L.
dc.contributor.author Campbell, R.E.
dc.contributor.author Kropf, Donald H.
dc.date.accessioned 2010-04-15T21:48:13Z
dc.date.available 2010-04-15T21:48:13Z
dc.date.issued 2010-04-15T21:48:13Z
dc.identifier.uri http://hdl.handle.net/2097/3637
dc.description.abstract Consumers evaluated hams from the four minimum protein-fat-free categories labeled 1) ham (H), 2) ham with natural juices (HNJ), 3) ham-water added (HWA) and 4) ham and water product (HWP) for juiciness, flavor, and overall acceptability. Shear force and cooking loss data were also obtained. The HNJ product was rated higher for flavor and overall acceptability, whereas the Hand HWP were found to be the least desirable. The HWP was rated the most juicy; the H product was scored the least juicy. Peak shear force was lower for the HWP than for the other ham types; however, all hams were acceptably tender. The HWA and HWP had the least amount of cooking loss. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1990 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 91-189-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 610 en_US
dc.subject Swine en_US
dc.subject Ham en_US
dc.subject Pork en_US
dc.subject Consumer en_US
dc.subject Evaluation en_US
dc.title Consumer evaluation of retail hams from different production processes en_US
dc.type Conference paper en_US
dc.date.published 1990 en_US
dc.citation.epage 121 en_US
dc.citation.spage 119 en_US
dc.description.conference Swine Day, Manhattan, KS, November 15, 1990 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid dkropf en_US
dc.contributor.authoreid sstroda en_US


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