Ford, Tara K. (2004-08). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. Master's Thesis.
Thesis
Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, .3 and .4%), sodium lactate (0, 1, 2, 3 and 4%), potassium lactate (0, 1, 2, 3 and 4%) and sodium diacetate (0, .05, .10, .15 and .20%) on the color, sensory characteristics, package purge, water holding capacity, and pH of pork chops stored in vacuum-packaging for 0, 7, 14, 21 and 28 days. The first experiment examined the effects of sodium chloride and sodium phosphates (Brifisol 512, polyphosphate blend) in the aforemented attributes. The second experiment was designed like the first experiment except a different sodium phosphate (Brifisol 85, polyphosphate and pyrophosphate blend) was used. In the third experiment, sodium chloride was standardized at .75% and sodium phosphate and sodium lactate differed. In the fourth experiment, sodium chloride was standardized at .75% and sodium phosphate and potassium lactate differed. In the fifth experiment, sodium chloride and potassium lactate were standardized at .75% and 2%, respectively, and sodium phosphate and sodium diacetate differed. Results from Experiments 1 and 2 indicated that pork chops should contain .2% NaP + .75% NaCl to improve flavor, texture, and water holding capacity over storage time. Based on results from Experiments 3 and 4, it is recommended that pork chops contain approximately 2% NaL or KL + .2% NaP to maintain positive sensory flavor, texture, color and minimize processed meatlike bite, package purge, and cook loss over time. The combination of approximately .1% NaDi + .2% NaP maximized desirable characteristics like pork lean/brothy, juiciness, tenderness, and color; and minimized processed meat-like bite when compared to the control chops in Experiment 5.
Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, .3 and .4%), sodium lactate (0, 1, 2, 3 and 4%), potassium lactate (0, 1, 2, 3 and 4%) and sodium diacetate (0, .05, .10, .15 and .20%) on the color, sensory characteristics, package purge, water holding capacity, and pH of pork chops stored in vacuum-packaging for 0, 7, 14, 21 and 28 days. The first experiment examined the effects of sodium chloride and sodium phosphates (Brifisol 512, polyphosphate blend) in the aforemented attributes. The second experiment was designed like the first experiment except a different sodium phosphate (Brifisol 85, polyphosphate and pyrophosphate blend) was used. In the third experiment, sodium chloride was standardized at .75% and sodium phosphate and sodium lactate differed. In the fourth experiment, sodium chloride was standardized at .75% and sodium phosphate and potassium lactate differed. In the fifth experiment, sodium chloride and potassium lactate were standardized at .75% and 2%, respectively, and sodium phosphate and sodium diacetate differed. Results from Experiments 1 and 2 indicated that pork chops should contain .2% NaP + .75% NaCl to improve flavor, texture, and water holding capacity over storage time. Based on results from Experiments 3 and 4, it is recommended that pork chops contain approximately 2% NaL or KL + .2% NaP to maintain positive sensory flavor, texture, color and minimize processed meatlike bite, package purge, and cook loss over time. The combination of approximately .1% NaDi + .2% NaP maximized desirable characteristics like pork lean/brothy, juiciness, tenderness, and color; and minimized processed meat-like bite when compared to the control chops in Experiment 5.
