Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage /
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[College Station, Tex.] :
[Texas A&M University],
[2005]
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| Online Access: | Link to OAK Trust copy |
| Abstract: | 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 and4%) 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 meat-like 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. |
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| Item Description: | "Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created on Nov. , 09:45:50.) Vita. Abstract. Electronic resource. |
| Format: | Mode of access: World Wide Web. System requirements: World Wide Web access and Adobe Acrobat Reader. |
| Bibliography: | Includes bibliographical references. |