Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Animal Science

First Advisor

K.W. Jones


In recent years there has been an increased consumption of convenience foods due to changing life styles and food distribution patterns. In response to these changes the meat industry has developed a great variety of processed products such as restructured steak, turkey ham, chicken loaves and turkey patties. In addition to previous changes, there are some economic factors which are responsible for shifts in consumption According to patterns from the Livestock red meats to poultry meats. and Poultry Outlook and Situation Report, real disposable personal income in 1984 has risen nearly 6 percent from the previous year. In 1985, disposable personal income may rise at about one-half the 1984 rate. However, consumers are expected to remain price-conscious, helping the demand for poultry, which is lower priced than most red meat products. In response to these changes the meat industry is challenged to begin the best long range plans possible to meet new market demands. The production of sectioned and formed ham products, made by mixing large chunks of muscle and molding these chunks into one homogenous meat block of desired shape and texture, has become popular with the meat industry Therefore, the primary reason for the meat industry manufacturing products of this type is that these products are uniform in color, texture and fat distribution and can be marketed in virtually any shape or form. Profit margins may be increased due to reduced shrink and cook loss and by incorporation of some of the lower value muscles into a product of higher value. The binding of the muscle chunks into a uniform, cohesive meat block is what makes this process practical standpoint. from an economic and production Recent economic surveys have indicated that consumers spend more time in choosing their food products than in the past. With tighter budgets and the consumer's growing antagonism toward higher food prices, it is clear that if a cheap and good quality restructured meat product is to appeal to consumers, it must meet their standards. The partial replacement of pork with turkey thigh meat making a combined ham is a new product for consumers. Several advantages can be predicted from research in this area: it (1) provides a more economical ham to the consumers (2) decreases fat content (3) increases nutritive value (high protein content) and (4) the value of the lower-valued turkey thigh meat. The objectives of this research are: (1) To determine chemical and organoleptic properties of pork and poultry blend hams. (2) To examine microbiological and shelf-life properties of this vacuum-packaged ham. (3) To develop a high quality, economical product.

Library of Congress Subject Headings

Ham -- Quality
Ham -- Microbiology
Ham -- Preservation



Number of Pages



South Dakota State University


No Copyright - United State