Effects of preblending of marinade solutions on quality characteristics of pork loin were investigated. Pork loins were obtained from one side of 5 pigs after slaughter, ground through a 7-mm, divided into 8 groups and preblending to 110% of their initial weight with water. Control without preblending (C), 5% salt (T1), 5% phosphate (T2), 3% bicarbonate (T3), 5% salt and 5% phosphate (T4), 5% salt and 3% bicarbonate (T5), and 5% phosphate and 3% bicarbonate (T6). Following preblending, the loin samples were covered with plastic film and held at 4℃ for 24 h to allow for equilibration. The pH values of pork loin ranged from 5.44-6.04. The pH value of all treatments were significantly higher than control, except 5% salt treatment (p<0.05). The drip loss (%) and water-holding capacity of control was significantly higher than those of *
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