ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Boneless 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1994.tb00537.x
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