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Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins
Author(s) -
Detienne N.A.,
Wicker L.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb12278.x
Subject(s) - moisture , chemistry , sodium , factorial experiment , yield (engineering) , food science , phosphate , loin , randomized block design , salt (chemistry) , purge , chromatography , zoology , horticulture , biochemistry , mathematics , materials science , waste management , organic chemistry , metallurgy , statistics , engineering , biology
Whole, boneless pork loins were needle‐injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner‐Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner‐Bratzler shear was reduced approximately 50%. A salt‐phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.