Potassium carbonate improves fresh pork quality characteristics
| Autor: | Surinder S Chauhan, M. N. LeMaster, Macdonald Wick, Daniel L. Clark, E. M. England |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Swine
Potassium Sodium Carbonates Food storage Color chemistry.chemical_element Positive control Potassium carbonate chemistry.chemical_compound 0404 agricultural biotechnology Polyphosphates medicine Animals Humans Cooking Food science Quality characteristics 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Consumer Behavior Hydrogen-Ion Concentration 040401 food science 040201 dairy & animal science Tenderness Red Meat Food Storage chemistry Odorants Red meat medicine.symptom Shear Strength Food Science |
| Zdroj: | Meat Science. 156:222-230 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2019.05.019 |
| Popis: | Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and tenderness. However, alternatives are necessary because of reduced consumer acceptance of STP. One alternative is potassium carbonate (K2CO3). A study was conducted to evaluate K2CO3's impact on fresh, boneless, center-cut pork loins enhanced with one of five treatments: a negative control, positive control (0.3% STP), and three concentrations of K2CO3 (0.1, 0.3, and 0.5%). Loins were cut into chops, stored under simulated retail display, and analyzed for color (L*, a*, b*), pH, cook loss, and tenderness. For each quality characteristic measured, the 0.3% and 0.5% K2CO3 maintained redness (a*), decreased yellowness (b*), reduced cooking loss, and maintained tenderness compared to STP. SDS-PAGE analysis further determined that both K2CO3 and STP extracted myosin heavy chain. Combined, these data suggest that K2CO3 may function as an alternative to STP in the fresh pork industry provided microbial safety and shelf-life are appropriately controlled. |
| Databáze: | OpenAIRE |
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