Impacts of Meat Quality and Additives on Texture of Pork Balls

Impacts of meat before and after stiffness and rigidity time on texture of meat balls were studied.Results showed that if pork was more fresh，the texture of pork balls would be better.Before rigidity，texture of meat balls changed fast，but after rigidity，texture of meat balls changed very slow.Based on studies of meat varieties，relations from good to bad on affecting texture of pork balls was cattle crural meat＞pig crural meat＞cattle hand meat＞pig hand meat，and meat balls made from cattle and from pork was not largely different.Study of different way of wringing meat showed that，the relations from good to bad on affecting texture of pork balls was mix using way（first cutting and then hiting）＞hiting way＞cutting way.Based on studies of salt and alkali additive on impact of texture of pork balls，results showed that，the optimal content of salt was 2%，and the optimal content of alkali was 0.5%.In terms of starch varieties，impact of potato starch，tapioca starch，corn starch and wheat starch on chewy，friability，hardness difference of pork balls was not obvious.But in terms of improving the elasticity of meatballs，tapioca starch and potato starch was significantly better than the other two kinds of starch.