Application of Dried Plasma to Processed Meat Products

Abstract

Recently, increasing attention is paid to effective utilization of animal blood in Japan. Processed meat products such as pork sausage, hamburg steak and smoked pork loin which contained dried pork plasma of four commercial brands were manufactured and evaluated for their quality and acceptability. The results showed that the quality of pork sausage and hamburg steak was not affected so much by the replacement of meat with approximately 10% plasma (as the weight after rehydration with four times of water) and that smoked pork loin could be added with approximately 1% plasma without marked changes in quality. However, the application of dried plasma slightly caused unfavorable effects on the texture of the products. This may be due to the insufficient gel formation of plasma which was supposed to be attributable to the low plasma content and the low heating temperature under the present manufacturing conditions. The acceptability of the products, especially flavor, was affected significantly depending on the brand of dried plasma.