Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork

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

doi:10.1111/j.1365-2621.1993.tb06158.x

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 journal › Article › peer-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 language	English (US)
Pages (from-to)	1249-1253
Number of pages	5
Journal	Journal of food science
Volume	58
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb06158.x
State	Published - Nov 1993

Keywords

flavor
marination
pH
pork
sensory
tenderness

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1993.tb06158.x

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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.",

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AU - CANNON, J. E.

AU - McKEITH, F. K.

AU - MARTIN, S. E.

AU - NOVAKOFSKI, J.

AU - CARR, T. R.

PY - 1993/11

Y1 - 1993/11

N2 - 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.

AB - 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.

KW - flavor

KW - marination

KW - pH

KW - pork

KW - sensory

KW - tenderness

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Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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