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Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage

Fresh, boneless, vacuum-packaged pork loins were obtained from a
commercial pork processor and used in a five-part study to examine the effects
of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, .3
and .4%), sodium lactate (0, 1, 2, 3 and 4%), potassium lactate (0, 1, 2, 3 and
4%) and sodium diacetate (0, .05, .10, .15 and .20%) on the color, sensory
characteristics, package purge, water holding capacity, and pH of pork chops
stored in vacuum-packaging for 0, 7, 14, 21 and 28 days. The first experiment
examined the effects of sodium chloride and sodium phosphates (Brifisol 512,
polyphosphate blend) in the aforemented attributes. The second experiment
was designed like the first experiment except a different sodium phosphate
(Brifisol 85, polyphosphate and pyrophosphate blend) was used. In the third
experiment, sodium chloride was standardized at .75% and sodium phosphate
and sodium lactate differed. In the fourth experiment, sodium chloride was
standardized at .75% and sodium phosphate and potassium lactate differed. In
the fifth experiment, sodium chloride and potassium lactate were standardized at
.75% and 2%, respectively, and sodium phosphate and sodium diacetate
differed. Results from Experiments 1 and 2 indicated that pork chops should
contain .2% NaP + .75% NaCl to improve flavor, texture, and water holding
capacity over storage time. Based on results from Experiments 3 and 4, it is
recommended that pork chops contain approximately 2% NaL or KL + .2% NaP
to maintain positive sensory flavor, texture, color and minimize processed meatlike
bite, package purge, and cook loss over time. The combination of
approximately .1% NaDi + .2% NaP maximized desirable characteristics like
pork lean/brothy, juiciness, tenderness, and color; and minimized processed
meat-like bite when compared to the control chops in Experiment 5.
Date01 November 2005
CreatorsFord, Tara K.
ContributorsMiller, Rhonda
PublisherTexas A&M University
Source SetsTexas A and M University
Detected LanguageEnglish
TypeBook, Thesis, Electronic Thesis, text
Format1325948 bytes, electronic, application/pdf, born digital

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