Open AccessEFFECTS OF INJECTION OF A DILUTE PHOSPHATE‐SALT SOLUTION ON PORK CHARACTERISTICS FROM PSE, NORMAL AND DFD CARCASSES
Author(s) -
BREWER M.S.,
GUSSE M.,
MCKEITH F.K.
Publication year - 1999
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1999.tb00171.x
Subject(s) - chemistry , salt (chemistry) , phosphate , salt solution , chromatography , food science , biochemistry , organic chemistry
Phosphate‐salt pump effects were evaluated on sensory characteristics of pale, soft, exudative (PSE) pork, normal and dark, firm and dry (DFD) pork. Water‐holding capacity, instrumental color (L*, a*, b*), pH, and muscle color scores were determined at 24 h postmortem on pork loin pairs (n=21 pairs). Based on color score, paired loins were assigned to PSE, normal or dark, firm, dry groups. PSE muscles were lighter, redder and more yellow than normal or DFD muscles; hue angle indicated that DFD muscles were actually closer to the true red axis of the CIE Lab Color Space. Drip and purge losses were higher (p<0.05) in PSE muscles. Paired loins were pumped with water (controls) or 0.3% tripolyphosphate solution (0.25% salt) to 110% of original weight, vacuum packaged, frozen, cut into chops, and cooked to 70 or 80C. Phosphate‐salt pumped loins were juicier and more tender (p<0.05) than water‐pumped loins regardless of muscle condition. Loins cooked to 70C were juicier, were more tender (sensory) but required more force to shear than those cooked to 80C.