Brine incorporation into meat products has become a well established practice in the United States. Brines are used to enhance the eating quality of pork by improving its tenderness and juiciness. Carbon dioxide and carbon monoxide have been used in modified atmosphere packaging as antimicrobial agents and color stabilizers, respectively, to increase the shelf life of retail meats. The objective of this experiment was to analyze the effects of incorporating carbon dioxide and carbon monoxide into brine solutions to subsequently inject into raw chilled pork. Pork loins were injected with brine solutions containing 2.27% phosphates, 3.79% salt and dissolved gas mixtures of 20% CO<sub>2</sub>:80% N<sub>2</sub>, 80% CO<sub>2</sub>:20% CO or 100% CO<sub>2</sub>. Pork loins injected with brine solution containing no gas were used as a control. Chops were packaged in high O<sub>2</sub> (20% CO<sub>2</sub>:80% O<sub>2</sub>) modified atmosphere packaging (MAP), vacuum, no O<sub>2</sub> MAP (20% CO<sub>2</sub>:80% N<sub>2</sub>), and overwrap packaging and stored for 28 days at 4°C. Pork chops were evaluated every seven days after being displayed under fluorescent light (1200 ± 500 lux) for 48 hrs before evaluation. There were no differences (p ≤ 0.05) in color, percent cook loss, percent drip loss, shear force and total aerobic counts between injection treatments. The change in pH for chops injected with 20% CO<sub>2</sub>:80% N<sub>2</sub> and 80% CO<sub>2</sub>:20% CO in brine due to the dissolution of carbon dioxide in the tissue was not enough to produce a large bacteriostatic effect. Chops injected with brine containing 80% CO<sub>2</sub>:20% CO had increased redness when compared with the other samples. Vacuum, high oxygen MAP and no-oxygen MAP increased the shelf life of the pork chops by lowering bacterial growth and maintaining the quality traits for the length of the study as compared with overwrap packages.
| Identifer | oai:union.ndltd.org:LSU/oai:etd.lsu.edu:etd-07142006-112623 |
| Date | 18 July 2006 |
| Creators | Guerra, Maria Ofelia |
| Contributors | Thomas D. Bidner, Kenneth W. McMillin, Marlene E. Janes |
| Publisher | LSU |
| Source Sets | Louisiana State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lsu.edu/docs/available/etd-07142006-112623/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached herein a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to LSU or its agents the non-exclusive license to archive and make accessible, under the conditions specified below and in appropriate University policies, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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