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Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection
Author(s) -
Wynveen E.J.,
Bowker B.C.,
Grant A.L.,
Lamkey J.W.,
Fennewald K.J.,
Henson L.,
Gerrard D.E.
Publication year - 2001
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.1365-2621.2001.tb15191.x
Subject(s) - polyphosphate , sodium bicarbonate , chemistry , bicarbonate , phosphate , sodium , zoology , food science , biochemistry , biology , organic chemistry
The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced ( P 0.001) pH decline and improved (P < 0.05) color. P and SB administration improved water‐holding capacity as indicated by reductions ( P 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced ( P 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.