Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling

The two way (tumbling time × rigor condition) interaction was significant (p<0.05) for yield with tumbling producing a greater variation in yield in pre‐than post‐rigor muscle. Utilizing the tumbling treatment increased salt soluble proteins (p<0.01), binding strength (p<0.01), cohesiveness (p<0.01), water‐holding capacity (p<0.01), Instron tenderness (p<0.01) and a more even distribution of both salt (p<0.01) and sodium nitrite (p<0.01). Pre‐rigor muscle treatment improved ham flavor (p<0.05), juiciness (p<0.05) and reflectance of product color at 570 nm (p<0.05) and 650 nm (p<0.06) when compared to the post‐rigor muscle. Electrical stimulation (500 volts) did not alter the quality of canned pork.