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Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display

The objective of this study was to evaluate the sensory and physical characteristics of pork chops from loins enhanced to 110% of original weight with either (1) potassium lactate, potassium diacetate, phosphate and salt, (2) sodium lactate, phosphate and salt, (3) potassium lactate, phosphate and s...

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Bibliographic Details
Published in:Meat science 2003-04, Vol.63 (4), p.501-508
Main Authors: Jensen, J.M, Robbins, K.L, Ryan, K.J, Homco-Ryan, C, McKeith, F.K, Brewer, M.S
Format: Article
Language:English
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Summary:The objective of this study was to evaluate the sensory and physical characteristics of pork chops from loins enhanced to 110% of original weight with either (1) potassium lactate, potassium diacetate, phosphate and salt, (2) sodium lactate, phosphate and salt, (3) potassium lactate, phosphate and salt, (4) sodium acetate, phosphate and salt, or (5) phosphate and salt. A trained sensory panel evaluated pork flavor, saltiness, bitterness, soapy flavor, acid flavor, juiciness and tenderness of cooked chops. Visual color of raw chops was also evaluated. After 96 h in display, chops enhanced with lactate/diacetate had significantly lower ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00111-0