EFFECTS OF SODIUM LACTATE AND SODIUM PHOSPHATE ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PUMPED PORK LOINS

Abstract

ABSTRACTWhole, boneless pork loins were pumped to result in a final concentration of 0% to 2% sodium lactate (SL) and/or 0% to 0.4% sodium tripolyphosphate (STP) resulting in a 3 × 3 factorial design. Three replications were randomly presented to 10 trained sensory panelists for evaluation. Physical properties of the loins were also evaluated. Sensory evaluation results suggested that there was a trend for juiciness and tenderness to be enhanced by the addition of STP. Pork flavor, salt intensity, and alkalinity were enhanced by SL. Pump yields increased while purge loss was reduced with the addition of STP. Color was not affected by SL or STP. No difference in peak force and energy required to shear samples was observed. Results from this study suggest that pork loins pumped with SL and STP had enhanced moisture retention with few detrimental effects on sensory characteristics.