ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Whole, boneless pork loins, divided into anterior and posterior sections, were injected with deionized water or sodium tripolyphosphate/NaCl solution at an injection pressure of 200 or 345 kPa with a constant injection level of 13%. A vacuum tumbling process subsequent to injection at 345 kPa was also evaluated. Increasing injection pressure of STPP/NaCl marinades improved cook loss, overall yield, but increased Warner-Bratzler shear values of water-only injected controls. Overall yield ranged between 84.6–98.1% for phosphate treated loins compared with yields of that ranged between 61.0–67.7% for no treatment and water injected controls. Posterior loin sections exhibited greater weight loss after 4 days storage than anterior sections. A significant marinade/position interaction was observed for total moisture. Tumbling of pork loins after needle injection increased overall yield.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.2003.tb00222.x
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