H. W. Ockerman1 and C. Li
The Ohio State University Department of Animal Sciences
A modified more rapid and less expensive process was developed to produce a palatable and tender dehydrated pork item. This cooked product will keep without refrigeration and did not drastically change with room temperature storage. Due to the low moisture content, there were few microorganisms and little mold growth, and this aided in extending the shelf life. A low-fat version was produced along with a more flavorful, higher-fat version. This product could be used as a snack item or incorporated into other food items to add flavor and increase the protein content.
1 For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu