Bigner, ME; Berry, BW

Journal of Food Science [J. FOOD SCI.], vol. 62, no. 1, pp. 203-207, Feb 1997

Pork crumbles were processed at two fat levels with or without addition of modified pregelatinized potato starch and into two sizes. Following precooking and reheating, large-diameter crumbles were softer and more juicy than small crumbles. Those with 40% fat were less firm and had lower precooking yields, but they still received high juiciness scores even when processed without modified pregelatinized potato starch. Potato starch provided improvements in precooking yields, and reduced fat retention during precooking and reheating.