Meat Massaging: Effects of Salt and Phosphate on the Microstructure of Binding Junctions in Sectioned and Formed Hams

Samples of the binding junction were removed from cooked ham rolls which had been stuffed at intervals during 24 hr of massaging in the presence of varying levels of salt (0, 1, 2 and 3%) and phosphate (0 and 0.5%) and examined using a light microscope to determine the micro‐structural characteristics of junctions exhibiting good and poor binding characteristics. Junctions in low salt rolls (< 2%) were filled with fat and cellular fragments. Junctions from rolls with adequate salt ( 2%) and phosphate (0.5%) exhibited good binding characteristics. These junctions were composed of aligned areas, and emulsion‐like areas. Junctions from high salt and phosphate rolls showed a high degree of junction alignment and exhibited optimal binding characteristics.