抄録
This study investigates the physical properties and palatability of minced pork loin. Three meat samples were as follows. The control (C) was minced meat from which fat had been removed. The second (M) was like the control meat sample, except that it was supplemented by 20% mashed potato flakes. The third (MS) was like the control meat, except that mashed potatoes (17%) and starch (3%) were added as meat replacements. Heating caused less water loss, sample weight loss, and hardness in the M and MS samples than in the Control. Sensory evaluation by a panel of young people showed that the meat which had been supplemented with the mashed potatoes or starch was tender and easy to swallow and that little remained in the mouth. Sensory evaluation by a panel of elderly people showed that they also found it tender, easy to swallow and tasty.
