Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins

Abstract

ABSTRACTWhole, boneless pork loins were needle‐injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner‐Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner‐Bratzler shear was reduced approximately 50%. A salt‐phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.