Effects of Ultrasonic Treatment on Binding Strength in Cured Ham Rolls

The purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm 2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt‐soluble protein. Ultrasound had no effect on the extractability of water‐soluble protein.