SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS

Abstract

ABSTRACTBoneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum‐packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum‐packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL‐dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.