EFFECTS OF INJECTION OF A DILUTE PHOSPHATE‐SALT SOLUTION ON PORK CHARACTERISTICS FROM PSE, NORMAL AND DFD CARCASSES

Abstract

ABSTRACTPhosphate‐salt pump effects were evaluated on sensory characteristics of pale, soft, exudative (PSE) pork, normal and dark, firm and dry (DFD) pork. Water‐holding capacity, instrumental color (L*, a*, b*), pH, and muscle color scores were determined at 24 h postmortem on pork loin pairs (n=21 pairs). Based on color score, paired loins were assigned to PSE, normal or dark, firm, dry groups. PSE muscles were lighter, redder and more yellow than normal or DFD muscles; hue angle indicated that DFD muscles were actually closer to the true red axis of the CIE Lab Color Space. Drip and purge losses were higher (p<0.05) in PSE muscles. Paired loins were pumped with water (controls) or 0.3% tripolyphosphate solution (0.25% salt) to 110% of original weight, vacuum packaged, frozen, cut into chops, and cooked to 70 or 80C. Phosphate‐salt pumped loins were juicier and more tender (p<0.05) than water‐pumped loins regardless of muscle condition. Loins cooked to 70C were juicier, were more tender (sensory) but required more force to shear than those cooked to 80C.