Different Gelling Ability of Different Pork Muscles
A matter of interest is the different gelling strengths of different proteins. Between poultry, beef, fish, milk, and pork, but also between different pork muscle groups. This is of interest to me for choosing the best muscle to produce the stuffing meat. Robe and Xiong (1993) reports that pork longissimus dorsi muscles (predominantly white) formed stronger gels when compared to pork serratus ventralis muscles (predominantly red).
One would not use the longissimus dorsi muscles to produce stuffing meat, but there may be muscle groups in the leg with similar visual characteristics. Is there an advantage in using some of these muscle groups for the stuffing meat? It is an interesting question that must be investigated. Robe and Xiong (1993) concluded that their work indicates that “red and white muscle types (in pork) should undergo different processing treatments for optimum quality meat products.”
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