Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork

J. E. CANNON, F. K. McKEITH, S. E. MARTIN, J. NOVAKOFSKI, T. R. CARR

Research output: Contribution to journalArticlepeer-review

Abstract

Fresh (FL) and precooked (PL) longissimus chops and fresh semi‐membranosus/adductor (SM) roasts were evaluated to determine acceptability of marinated pork. Citric acid and sodium acid pyrophosphate lowered pH (CAP), sodium acid pyrophosphate attained intermediate pH (SAP), and sodium tripolyphosphate increased pH (TPP). In FL and SM cuts, TPP improved sensory characteristics, water‐holding capacity (WHC) and processing yields. CAP reduced microbial growth in FL chops and improved tenderness in SM roasts. In PL cuts, TPP improved juiciness and reheating yields. Marinating at low pH reduced microbial growth; marinating at high pH improved sensory properties, WHC, fresh pork processing yields and precooked pork juiciness and reheating yields.

Original languageEnglish (US)
Pages (from-to)1249-1253
Number of pages5
JournalJournal of food science
Volume58
Issue number6
DOIs
StatePublished - Nov 1993

Keywords

  • flavor
  • marination
  • pH
  • pork
  • sensory
  • tenderness

ASJC Scopus subject areas

  • Food Science

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