Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts

Pork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3‐hole “kidney shaped” plate and a conventional knife with four full‐length arms; (2) grinder with 3‐hole “kidney shaped” plate and a special knife with two half‐length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one‐half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7>0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off‐flavor than roasts made with sodium chloride (P<0.05). Roasts made by the Comitrol method had more off‐flavor and less whole muscle‐like mouthfeel than those made by the grind‐mix method using a knife with two half‐length arms (P<0.05).