000150101 001__ 150101 000150101 005__ 20250131123450.0 000150101 0247_ $$2doi$$a10.1016/j.meatsci.2016.05.017 000150101 0248_ $$2sideral$$a108119 000150101 037__ $$aART-2016-108119 000150101 041__ $$aeng 000150101 100__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia C.$$uUniversidad de Zaragoza 000150101 245__ $$aThe effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham 000150101 260__ $$c2016 000150101 5203_ $$aThe effects of sodium tripolyphosphate (STPP), two sources of starch (potato starch: PS and rice starch: RS) and comminution degree (CD) on the technological, instrumental and sensory characteristics of reformed hams were studied using response surface methodology. Both starches reduced cook loss and decreased ham flavour intensity, but RS had stronger effects on instrumental measures of texture, while PS was associated with improved juiciness when low/no added STPP was included. Coarsely ground meat, processed 100% with the kidney plate was associated with slightly increased cook loss, reduced texture profile analysis parameters and a more intense ham flavour compared to the other treatment (80% ground with a kidney plate plus 20% with a 9 mm plate). STPP was the sole factor affecting overall liking. If starch is included in the formulation, the standard level of STPP (0.3%) can be reduced by half with no increase in cook losses, but some decline in sensory quality cannot be avoided. 000150101 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000150101 590__ $$a3.126$$b2016 000150101 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b19 / 127 = 0.15$$c2016$$dQ1$$eT1 000150101 592__ $$a1.792$$b2016 000150101 593__ $$aFood Science$$c2016$$dQ1 000150101 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000150101 700__ $$aKeenan, Derek F. 000150101 700__ $$aGarcía, Elisa 000150101 700__ $$aAllen, Paul 000150101 700__ $$aKerry, Joe P. 000150101 700__ $$aHamill, Ruth M. 000150101 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000150101 773__ $$g121 (2016), 127-134$$pMeat sci.$$tMeat Science$$x0309-1740 000150101 8564_ $$s2030127$$uhttps://zaguan.unizar.es/record/150101/files/texto_completo.pdf$$yVersión publicada 000150101 8564_ $$s2851833$$uhttps://zaguan.unizar.es/record/150101/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000150101 909CO $$ooai:zaguan.unizar.es:150101$$particulos$$pdriver 000150101 951__ $$a2025-01-31-12:02:18 000150101 980__ $$aARTICLE