Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Sindelar, Jeffery J; Prochaska, Fred; Britt, Jason; Smith, Gerald L.; Miller, R. K.; Templeman, Robert J.; Osburn, W. N.

doi:10.1016/s0309-1740(03)00027-5

Cited by 35 publications

(37 citation statements)

References 13 publications

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“…Sheard & Tali (2004) found 50% reduction in shear force, indicating a significant improvement in tenderness of pork marinated with alkaline brines. The values obtained in the present study are close to the range reported in the literature (14.31 to 28.34 N) for pork marinated with tripolyphosphate and sodium chloride (Sindelar et al, 2003;Daguer, 2010).…”

Section: Resultssupporting

confidence: 90%

“…No difference in meat pH after marination was found between treatments, although marinating promoted an increase of up to 9% in meat pH. Similar increases in meat pH after marinating with polyphosphates and sodium bicarbonate have been reported in the literature (Sindelar et al, 2003;Sheard & Tali, 2004;Sheard et al, 2005).…”

Section: Resultssupporting

confidence: 77%

“…Sodium chloride and polyphosphates are the most studied, and they are usually combined to exploit their synergistic effects (Sheard & Tali, 2004;Erdogdu et al, 2007). Other studies also support the use of sodium bicarbonate to minimize the presence of PSE in pork (Sindelar et al, 2003;Sheard & Tali, 2004).…”

Section: Introductionmentioning

confidence: 85%

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Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH 45 ) and, then, the carcasses were divided into the groups with pH 45 ≤5.7 or pH 45 >5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH 45 ≤5.7 or pH 45 >5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH 45 of the meat and the marinade treatments. Meat with pH 45 ≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.Index terms: Sus scrofa, meat color, PSE meat, sodium bicarbonate, sodium chloride, sodium tripolyphosphate. Marinados com soluções alcalinas para a melhoria da qualidade da carne suínaResumo -O objetivo deste trabalho foi avaliar os efeitos de marinadas com soluções alcalinas sobre características da carne de porco submetida a quedas do pH post-mortem, em músculo de porco. O pH das carcaças foi medido em abatedouro comercial (n = 526), aos 45 min pós-abate (pH 45 ) e, em seguida, as carcaças foram divididas em grupos com pH 45 ≤5,7 ou pH 45 >5,7. Dez amostras do músculo longissimus dorsi de cada grupo foram coletadas e distribuídas em delineamento inteiramente casualizado, em arranjo fatorial 2x4, com duas condições (pH 45 ≤5,7 ou pH 45 >5,7) e quatro soluções de marinação: TC, controle sem marinação; TM1, bicarbonato de sódio e cloreto de sódio; TM2, tripolifosfato de sódio e cloreto de sódio; TM3, bicarbonato de sódio, tripolifosfato de sódio e cloreto de sódio. Não houve interação entre o pH 45 da carne e os tratamentos marinados. As carnes com pH 45 ≤5,7 apresentaram maior luminosidade, perda por purga (PP), perda de exsudato (PE), perda de peso por cozimento (PC) e força de cisalhamento (FC). A marinação aumentou o pH da carne, reduziu a luminosidade, PE, PC e FC, e melhorou a maciez, suculência e palatabilidade. As marinadas com soluções alcalinas de cloreto, bicarbonato e tripolifosfato de sódio são eficazes no melhoramento da qualidade da carne suína, o que torna as características físicas das carnes processadas com marinadas semelhantes às da carne in natura, em consequência da acelerada glicólise post-mortem.Termos para ind...

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 77%

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Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

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“…Another way to control pH is by adding sodium bicarbonate (NaHCO 3 ) to the brine. NaHCO 3 is commonly used in Chinese cuisine (Hsieh, Cornforth, Pearson, & Hooper, 1980), and has been used for studies regarding yield, tenderness and the masking of atypical aromas in meat from terrestrial farmed animals (Alvarado & Sams, 2003;Sheard & Tali, 2004;Sindelar et al, 2003). The effect of NaHCO 3 in fish meat remains to be researched.…”

Section: Introductionmentioning

confidence: 99%

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Åsli

Mørkøre

2012

LWT - Food Science and Technology

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“…Pork lacking intramuscular adipose tissue may seem dry, bland and tough when cooked, but the uptake and retention of fluid compensates for the lack of intramuscular fat and increases flavor intensity while providing some protection against over-cooking (Sutton et al 1997;Brashear et al 2002;Prestat et al 2002a, b). Enhancement also improves the consumer acceptability of pork from sows (Sindelar et al 2003). …”

Section: Mots Clés: Amélioration Du Porc Rayures Injectionmentioning

confidence: 99%

Fiber-optic spectrophotometry of streaking in pork loins injected with sodium chloride and tripolyphosphate

Swatland¹

2004

Can. J. Anim. Sci.

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Swatland, H. J. 2004. Fiber-optic spectrophotometry of streaking in pork loins injected with sodium chloride and tripolyphosphate. Can. J. Anim. Sci. 84: 385-389. Enhanced pork produced by needle injection of sodium chloride and tripolyphosphate loses its visual appeal if it has pale streaks on a dark background. Reflectance (R) spectrophotometry was used to test the hypothesis needle injection causes pale streaks by elution of myoglobin. Pale streaks in commercial pork loins (n = 10) had higher R than dark streaks (P < 0.01 from 350 to 590 nm) but differences between pale and dark streaks were almost a linear function of wavelength (r = -0.92, P < 0.0005) with no evidence of myoglobin elution. Using the same apparatus, myoglobin elution was detected in small disks of pork perfused experimentally for 1 h (n = 31 spectra, 2 min apart), comparing water (control, n = 5 disks) with commercial injection solution (n = 5 disks). Myoglobin elution by water increased R (P < 0.005) from 350 to 650 nm with a maximum effect at 440 nm, close to the Soret absorbance band for myoglobin. Perfusion of disks with commercial injection solution produced a complex result with the myoglobin elution pattern (increased R peaking at 440 nm) superimposed on an overall decrease in R, probably from sodium salts dissolving myofibrillar proteins (P < 0.005 from 350 to 360 nm, from 400 to 420 nm, at 440 nm, and from 460 to 540 nm). Thus, there was no support for the initial working hypothesis pale streaks are caused by myoglobin elution because the myoglobin elution pattern (increased R peaking at 440 nm) was absent in commercial pork loins. L'auteur a recouru à la spectrophotométrie à réflectance pour vérifier l'hypothèse que ces rayures résultent de l'élution de la myoglobine, après injection. Les rayures pâles observées sur des longes vendues dans le commerce (n = 10) réfléchissent plus la lumière que les rayures foncées (P < 0,01, de 350 à 590 nm), mais l'écart entre les deux correspond presque à une fonction linéaire de la longueur d'onde (r = -0,92, P < 0,0005) sans indice d'une élution de la myoglobine. Se servant du même appareil, l'auteur a décelé l'élution de la myoglobine dans la viande en comparant de petits disques perfusés pendant une heure (n = 31, écart de 2 minutes) avec de l'eau (témoins) ou une solution commerciale employée pour l'injection (n = 5 disques). L'élution de la myoglobine par l'eau accroît la réflectance (P < 0,005) de 350 à 650 nm, avec un maximum à 440 nm, soit près de la raie d'absorption de Soret pour la myoglobine. La perfusion des disques avec la solution commerciale aboutit à un résultat complexe, l'élution de la myoglobine (plus forte réflectance avec pic à 440 nm) se superposant à la diminution générale de réflectance, sans doute attribuable à la dissolution des protéines des myofibrilles par les sels sodés (P < 0,005, de 350 à 360 nm, de 400 à 420 nm, à 440 nm et de 460 à 540 nm). Rien n'appuie donc l'hypothèse de départ que les rayures pâles viennent de l'élution de la myoglobine, le type de réflectan...

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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Cited by 35 publications

References 13 publications

Marinade with alkaline solutions for the improvement of pork quality

Marinade with alkaline solutions for the improvement of pork quality

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Fiber-optic spectrophotometry of streaking in pork loins injected with sodium chloride and tripolyphosphate

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