30C-22 |
Enhancement solution and display effects on shelf life and sensory characteristics of fresh pork loin chops |
J. M. SCHLICKAU1, C. J. Prestat, K. J. Ryan, K. L. Robbins, C. L. Homco-Ryan, F. K. McKeith, and M. S. Brewer. (1) Univ. of Illinois, Urbana-Champaign, 905 S. Goodwin, 399 Bevier Hall, Urbana, IL 61801 Over the past ten years, the benefits of the salts of lactic and acetic acids as flavor enhancers and microbial inhibitors in fresh meat products have been demonstrated in a number of studies. Combining potassium lactate and potassium acetate may increase the effects of the two salts. The objective was to evaluate the effects of a potassium lactate/potassium acetate combination, sodium lactate alone, and phosphate-salt enhancement solutions on quality characteristics and shelf life of chops from enhanced pork loins. Roasts were divided into four treatment groups. One served as an unpumped control, while the remaining groups were pumped with either 1) a mixture of potassium lactate, potassium acetate, phosphate and salt, 2) a mixture of sodium lactate, phosphate and salt, or 3) a mixture of phosphate and salt. Roasts were allowed to equilibrate, cut into steaks, and over-wrapped in polyvinyl-chloride film. Chops were placed in a retail case at 4°C for 48, 72, or 96 h. Instrumental color and aerobic plate counts were determined at all steps. A trained sensory panel was conducted to evaluate chops for pork flavor, saltiness, bitter/metallic flavor, soapy flavor, juiciness and tenderness. After 96 h of display, aerobic plate counts (CFU/cm2) were significantly lower (P<0.05) for chops enhanced with the lactate/acetate combination than for other treatments. Hue angle (tan-1 (b*/a*); departure from true red) of lactate/acetate treated chops was lower (P<0.05) than all other treatments at 96 h display, indicating that red color did not deteriorate as rapidly in the lactate/acetate-pumped chops as in control, phosphate- and lactate-pumped chops. Sensory data suggest that the lactate/acetate-pumped chops are juicier, more tender, and less bitter than the unpumped chops. These results indicate that there are significant advantages to using a pumping solution combination of lactate and acetate over using lactate alone in enhancement solutions for fresh pork.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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