Abstract
ABSTRACTFresh (FL) and precooked (PL) longissimus chops and fresh semi‐membranosus/adductor (SM) roasts were evaluated to determine acceptability of marinated pork. Citric acid and sodium acid pyrophosphate lowered pH (CAP), sodium acid pyrophosphate attained intermediate pH (SAP), and sodium tripolyphosphate increased pH (TPP). In FL and SM cuts, TPP improved sensory characteristics, water‐holding capacity (WHC) and processing yields. CAP reduced microbial growth in FL chops and improved tenderness in SM roasts. In PL cuts, TPP improved juiciness and reheating yields. Marinating at low pH reduced microbial growth; marinating at high pH improved sensory properties, WHC, fresh pork processing yields and precooked pork juiciness and reheating yields.
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