Storage changes in pork pies
Milbourne, Karen (1984) Storage changes in pork pies. PhD thesis, University of Nottingham.
This research project was designed to investigate the chemical and physical changes in pork pies during storage. Lipid oxidation and moisture migration were found to be the parameters of most importance, with protein cross-linkaging and colour changes in the meat filling "'having' less of a deteriorative effect on pie shelf life. The extent of lipid oxidation and the development of rancidity (taste and odour) were found to be affected by cooking, the age of the meat and back fat in the meat filling and by their storage conditions (temperature and time). An increase in all or any of these parameters was found to increase the rate of rancidity development. On the other hand the rusk and the seasoning mix used in the meat filling of the pies, were found to reduce the rate of rancidity development. This antioxidant activity was investigated further. In the rusk, substances produced by the maillard browning reaction during the course of its manufacture were found to be antioxidative. However prolonged heating, although it produced a rusk with high antioxidant activity, had lowered its water binding capacity sufficiently to prevent its use in the meat products where water has to be bound to an inert filler.
Actions (Archive Staff Only)