Utilization of deionized water and non-meat adjuncts to combat quality issues in boneless cured ham associated with using pale raw material

The effects of deionized water and PSE pork percentage on the quality of smoked deli ham and retorted ham with and without adjuncts were evaluated. Quality was determined through evaluation of water holding capacity, color, protein bind, and sensory quality. A randomized complete block design with replications was utilized to test treatment effects in three separate experiments. The retorting process showed the potential to reduce the effect of PSE meat on color that is present in raw meat material. In retorted ham, modified food starch and soy protein concentrate reduced (p<0.05) cook loss and starch improved color. Deionized water can be utilized to improve yields (1 %) in smoked deli hams, and 25 % pale pork can be used without negatively affecting (p>0.05) quality in a retorted ham product. Modified food starch can also be utilized to increase yields in a retortable-pouched ham without significantly affecting sensory quality.