Low‐fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium‐lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low‐fat pork nuggets.
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B. W. BERRY (1994) studied this question.
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