Abstract
Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt, on post-mortem glycolysis, pH decline, and pork quality attributes (2005)
Highlights
Improving pork quality traits, such as tenderness, juiciness, and flavor, is a common goal in the pork industry
Loins in 20 sides were injected 50 min post-mortem with 4% solutions of CIT or ACE to approximately 110% of projected loin weights, and 10 PHOS-treated loins were injected at 24 h postmortem to 106.6% with a 4.4% PHOS plus 2.2% salt solution
Citrate improved tenderness without the detrimental effects on color or flavor found with PHOS plus salt, but neither CIT nor ACE altered glycolytic metabolites or improved firmness, wetness, or fresh visual color over CON
Summary
Improving pork quality traits, such as tenderness, juiciness, and flavor, is a common goal in the pork industry. Great strides have been made to improve handling conditions and to alter genetics to remove stress susceptibility, but pork quality defects have been estimated to cost the industry an average of $2.13 per carcass. It is common practice to ‘enhance’ pork with solutions of phosphate, salt, and various other ingredients. These solutions have been shown to improve tenderness and juiciness, they concomitantly induce some negative consequences in flavor and consumer acceptability. Anaerobic glycolysis is responsible for pH decline in post-mortem muscle. If glycolysis occurs at an accelerated rate, pH declines too rapidly and muscle proteins denature due to the combination of low pH and high temperature
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