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MECHANICALLY AND HAND DEBONED PORK MEAT AS A BINDER IN
RESTRUCTURED, FORMED, AND PUMPED PORK PRODUCTS

By

Michael Atkerson Stachiw

A DISSERTATION

Submitted to
Michigan State University
in partial fulfillment of the requirements
for the degree of

DOCTOR OF PHILOSOPHY

Department of Food Science and Human Nutrition

1988

Copyright by
Michael Atkerson Stachiw
1988

ABSTRACT

MECHANICALLY AND HAND DEBONED PORK MEAT AS A BINDER IN
RESTRUCTURED, FORMED, AND PUMPED PORK PRODUCTS

By
Michael Atkerson Stachiw

Mechanically deboned (MD) and hand deboned (RD)
pork was examined in a restructured meat system, in
boneless and semi-boneless hams, and in muscle analog
products. These ingredients were used as a binder,
brine ingredient and as the major meat ingredient both
directly and after being subjected to a fresh-water
washing process. It was found that both MD and HD
pork can be washed in a manner similar to surimi
processing described for fish. Washing MD pork
produced from ham bones and loin bones resulted in a
yield of 37.6% and 45.0% respectively, while no pork
yielded 75.6%. The washing process was found to
reduce fat and water soluble protein content, while
increasing moisture content. Both salt soluble and
insoluble proteins were concentrated during the
washing process. The fat emulsifying capacity and
water holding ability of washed MD and HD pork was

higher than their unwashed counterparts.

Both MD and HD pork were solubilized in a curing