Industry surveys indicated that up to 16percent of pork is pale, soft, and exudative (PSE); which has reduced functionality. Recently, the cost of sodium phosphates (SP) has escalated. SPs are used to improve water holding capacity (WHC), increase pH, and retard lipid oxidation. Alkaline non-meat ingredient addition could improve PSE pork functionality and replace SP in pork products. The objective was to examine effects of alkaline solutions on pH, color, WHC, and texture of PSE and normal pork gels. Normal (pH 5.6-5.9) and PSE (pH ≤ 5.4) loins were obtained and homogenized. Treatment solutions were: no added solution (control); double-distilled deionized water (ddW); 0.1, 0.2, and 0.3 pecent(w/v) SP; and 0.1, 0.2, and 0.3M potassium bicarbonate (PB), sodium bicarbonate (SB), potassium carbonate (PC), or sodium carbonate (SC). PSE gels had lighter color, lower pH, WHC, and cook yields, and higher TPA values than normal gels. Control and ddW gels had lower pH, and higher L*, a*, and b* values. As treatment levels increased, gels had higher pH, and lower L*, a*, and b* values. SP gels had lower pH, WHC, cook yields, and higher L*, a*, b*, and TPA values compared to PB, SB, PC, and SC gels. PC and SC gels had higher cook yields than normal control gels and PB and SB gels were intermediate. For both meat types, TPA values improved for PB and SB gels compared to normal control gels, but did not differ from SP gels. As levels of PC and SC increased, gels were softer, less cohesive, chewy, and lower in work 2 than other gels. Cooked PSE gels treated with 0.2 or 0.3M PC or SC were less red and yellow and had cook yields that surpassed normal control and ddW gels. Normal and PSE gels treated with 0.2 or 0.3M PC or SC did not differ in TPA measurements for hardness and work. PSE pork functionality was improved with PC or SC addition to be similar to or higher than normal samples. PC and SC are feasible alternatives to replace SP in pork gel systems without loss of WHC, color, or pH.