Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

Wynveen, E.J.; Bowker, Brian; Grant, A.L.; Lamkey, J.W.; Fennewald, K.J.; Henson, L.; Gerrard, D.E.

doi:10.1111/j.1365-2621.2001.tb15191.x

Cited by 44 publications

(44 citation statements)

References 22 publications

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“…The CIE * values of C were significantly higher than B EW or B PE ( = 0.03) but showed no statistical difference compared to B ( = 0.06, Table 1). The decrease in lightness as a result of brine injection in muscle products is well documented [16,21,26,35]. Previous study reported that CIE * values of catfish fillets that were injected with agglomerated phosphates were lower than noninjected fillets [26].…”

Section: Colormentioning

confidence: 97%

“…There is a growing amount of literature on the ability of low salt brines incorporated through multineedle injection technology to improve the quality of whole muscle beef, pork, and poultry products [14][15][16][17][18][19][20][21]. Low salt brines are typically 2 Journal of Food Quality formulated to have less than 5% NaCl and used at levels just sufficient to impact whole muscle protein functionality without altering flavor/appearance [14,15,21].…”

Section: Introductionmentioning

confidence: 99%

“…Low salt brines are typically 2 Journal of Food Quality formulated to have less than 5% NaCl and used at levels just sufficient to impact whole muscle protein functionality without altering flavor/appearance [14,15,21]. Low salt brines function by reducing drip loss during retail display, reducing cook-loss, improving palatability (perceived juiciness), and extending shelf-life [17,18,20,22].…”

Section: Introductionmentioning

confidence: 99%

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Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments ( = 8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white (B EW ), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract (B PE ). Xanthan gum was used as a suspension aid. Actual brine incorporation was 12.2 ± 0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with B EW and B PE were significantly lower in cathepsin L activity when measured at pH 5.5. B EW and B PE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.

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Section: Colormentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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“…A major portion of pork produced in the United States and some in Canada undergoes moisture enhancement procedures (Mandell & McEwen, 2011). Moisture enhancement of fresh pork is thought to improve eating quality by increasing juiciness and tenderness (Brewer, Gusse, & McKeith, 1999;Sheard, Nute, Richardson, Perry & Taylor, 1999;Smith, Simmons, McKeith, Bechtel, & Brady, 1984;Wynveen et al, 2001). Additionally, injection of brine may improve tolerance to some cooking abuse (Baublits, Meullenet, Sawyer, Mehaffey & Saha, 2006).…”

Section: Introductionmentioning

confidence: 99%

Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Wendler¹,

Nattress²,

Roberts³

et al. 2017

JFR

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Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU· g -1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product.

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“…In the recent years, the use of alkaline salts such as bicarbonates has gained a certain interest (Petracci et al, 2013a). The first studies were focused on using bicarbonate to minimize the problem of pale, soft and exudative (PSE) in pork (Kauffman et al, 1998;Van Laack et al, 1998;Wynveen et al, 2001) and poultry (Woelfel and Sams, 2001;Alvarado and Sams, 2003). More recent studies found that sodium bicarbonate was able to reduce shear force and improve yield of enhanced poultry meat (Sen et al, 2005;.…”

Section: Introductionmentioning

confidence: 99%

Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate

et al. 2014

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The aim of this study was to test the effect of different sodium bicarbonate concentrations on marination performances and meat quality properties. A total of 203 samples were obtained from an homogenous batch of 24 h post mortem chicken breast meat and were subjected to vacuum tumbling in a sodium chloride solution (1.0% wt/w in final product), containing 7 different sodium bicarbonate concentrations from 0 to 0.5%. Meat pH after marination linearly responded with about 0.17 pH unit increase per 0.1% unit addition of bicarbonate. The largest marinade uptake (11.4%) was observed in samples tumbled with 0.30% bicarbonate solution, while the uptake was levelled off, thereafter higher concentrations (0.40 and 0.50%). Cook loss showed a decreasing trend with the increase of bicarbonate level by estimating a 1.8% decrease for 0.10% of bicarbonate addition. Overall appearance of meat was not changed, while the use of sodium bicarbonate was able to improve meat texture by decreasing hardness and chewiness. By using low-resolution Nuclear Magnetic Resonance (LR-NMR) analysis, it was observed that water seemed to exert a plasticizing effect on some biopolymers, so that the total LR-NMR signal fluctuations were not always proportional to the water adsorption. Finally, water gain following marination does not correspond to an increase in the freezable water amount, as detected by differential scanning calorimetry. In conclusion, this study showed that sodium bicarbonate is a superior marinating agent and greater marination performances are obtained when using a concentration no higher than 0.3%.

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Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

Cited by 44 publications

References 22 publications

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate

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