Erratum to “Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin” [Meat Science 68(2) (2004) 305–311]

Sheard, P.R.; Tali, A.

doi:10.1016/j.meatsci.2005.07.009

Cited by 7 publications

(1 citation statement)

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“…Robbins and others (2003b) found no significant differences between control and enhanced steaks in regard to shear force. Sheard and others (2004a, 2004b) found in pork loins, regardless of treatment, injected loins were significantly tenderer than the control chops.…”

Section: Resultsmentioning

confidence: 78%

Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

Rowe

Pohlman

Brown

et al. 2009

Journal of Food Science

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USDA Select striploins (n = 20) were cut into thirds (anterior, medial, and posterior) and randomly assigned to 1 of 6 treatments. Treatments included: (1) control (C); (2) 0.006% BHA (butylated hydroxyl anisole)/BHT (butylated hydroxytoluene) (70%/30%) (BB); (3) 0.4% trisodiumphosphate (CT); (4) 0.4% sodiumtripolyphosphate with 0.5% salt (BH); (5) sodiumtripolyphosphate, 0.5% salt, and 0.006% BHA/BHT (70%/30%) (SB); (6) 0.2% sodiumtripolyphosphate, 0.2% trisodiumphosphate, and 0.5% salt (STB). Muscle sections were injected to 110% (10% pump) of their weight with their respective treatments. Inclusion of BHA/BHT allowed for lower mean oxidation values. Regardless of phosphate type, muscles treated with both phosphate and salt had lower retail purge (P < 0.05). Sensory panelists rated (P < 0.05) STB, SB, and BH to be juicier than all other treatments. These data suggest that inclusion of both salt and phosphate can enhance palatability, lower cook loss, and retail purge.

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Section: Resultsmentioning

confidence: 78%

Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

Rowe

Pohlman

Brown

et al. 2009

Journal of Food Science

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Functional ingredients for poultry meat products

Petracci

Bianchi

Mudalal

et al. 2013

Trends in Food Science & Technology

196

140

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Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins

Lee

Chin

2011

Int J of Food Sci Tech

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The objectives of this study were to evaluate the physicochemical, textural and sensory properties of smoked pork loins (PL) containing various levels of NaCl (0.0-2.0%) alone or in combination with soy protein isolates (SPI; 1.0%). The pH values, moisture, fat, and protein contents (%) of smoked PL were 5.97-6.17, 63.3-69.1%, 2.64-4.26%, and 20.2-26.6%, respectively. Increased NaCl levels increased moisture contents (%) and sensory scores, as well as reduced Hunter redness and yellowness and cooking loss (CL, %) (P < 0.05). A NaCl level of 1.0% had resulted in a CL (%) level similar to those at regular-salt levels (1.5% and 2.0% NaCl). When 1.0% SPI was incorporated with smoked PL, the NaCl level of 0.5% was also similar to the CL (%) at higher NaCl levels and improved sensory scores. Thus, a NaCl level of at least 1.0% was required for the manufacture of smoked PL; however, smoked PL could be manufactured with 0.5% salt when 1.0% SPI was included as part of the manufacture of smoked PL to effect quality characteristics similar to those achieved with regular-salt (1.5% and 2.0% NaCl) smoked PL.

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Erratum to “Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin” [Meat Science 68(2) (2004) 305–311]

Cited by 7 publications

References 0 publications

Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

Functional ingredients for poultry meat products

Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins

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