A research study was performed in order to determine the effect of phosphates and sodium carbonate additives on the quality of restructured hams (smoked and cooked) produced from the frozen PSE meat. Four variants of products were manufactured: a control variant from standard quality meat without functional additives, a control variant from low quality PSE meat without functional additives, a variant from PSE meat with phosphate preparation added, and a variant from PSE meat with the added preparation containing sodium carbonate. Each variant from the above named product variants was manufactured with two different brine additives: 10 and 35 %. There were determined the amount of cook loss, the amount of drip loss after storage, texture parameters, colour values L*, a*, b*, and sensory quality. It was found that the phosphate preparation caused the drip loss after storage to decrease, however, only when the addition of brine was 10 %. Additionally, the addition of phosphate preparation caused the hardness, chewiness, and the penetration force of the products manufactured from PSE meat to decrease, and their lightness (L*) to decrease. The sensory analysis performed proved the phosphate preparation added impacted the surface moisture of the products manufactured from PSE meat and caused it to decrease. Then, the addition of the preparation containing sodium carbonate had the effect on the sensorily evaluated juiciness and caused it to increase. When manufacturing restructured hams from low PSE meat of a reduced technological quality, it is more appropriate to apply the phosphate preparation than the preparation containing carbonate sodium on grounds of its wide spectrum effects.
pork, PSE, phosphates, sodium carbonate, quality