Pumping treatments with water or 4.5% sodium tripolyphosphate (STP) were evaluated on the fresh longissimus from pigs of different Rendement Napole genotypes. The longissimus muscle (32 RN-/rn+, 32 rn +/rn+) was divided into 3 sections and allocated to the: nonpumped, water pumped, and 4.5% STP, treatments. Following aging (14 days) chops were cut, packaged, and frozen. Boneless loin chops were cooked to internal temperatures of either 70C or 80C. Nonpumped loins resulted in the least amount of purge loss, whereas STP loins had the highest raw yield. Pumping loin sections with water and STP increased raw and cooked moisture contents. Pumping with STP increased juiciness and tenderness ratings. Increasing the endpoint temperature decreased juiciness and cooked moisture percentage. Pork from RN-/rn+pigs had lower shear force and higher tenderness and juiciness. These data indicate that increasing end point cooking temperature reduced pork palatability while STP pumping and the RN gene improved sensory properties.
|Original language||English (US)|
|Number of pages||12|
|Journal||Journal of Muscle Foods|
|State||Published - Sep 2003|
ASJC Scopus subject areas
- Food Science