Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts

M. F. Overholt, B. C. Peterson, A. C. Dilger, D. D. Boler

Research output: Contribution to journalArticlepeer-review

Abstract

Objectives were to determine the effects of an industry-typical (Control) and 3 “gourmet” (Grey sea, Pink rock, and unrefined Rock) salts on the processing yields and shelf-life of moisture-enhanced pork loins. Loins (n = 41) were injected with a brine formulated to deliver 0.32 g/100 g of salt in the final product. Twelve loins were selected from each treatment to be cut into chops to undergo 6 d of retail display. Control-injected loins had greater (P ≤.01) brine uptake and retention than loins injected with Pink or Rock brines, with Grey-injected loins being intermediate. Control-injected loin chops had reduced (P ≤.02) reflectance ratio compared with all other treatments and were redder (P ≤.02) than Grey- and Pink-injected chops. At 3, 4, 5, and 6 d of display, control-injected loin chops had greater (P ≤.05) hue angle than all other treatments. There was no difference in visual discoloration among salt treatments until 4 d, at which point loin chops injected with control brine were more (P <.01) discolored than the other treatments throughout the remainder of the display period. These data suggest high purity salt improves brine retention, but may reduce color stability of moisture-enhanced pork loins.

Original languageEnglish (US)
Pages (from-to)102-106
Number of pages5
JournalLWT - Food Science and Technology
Volume91
DOIs
StatePublished - May 2018

Keywords

  • Color stability
  • Loin chops
  • Pork
  • Salt
  • Shelf life

ASJC Scopus subject areas

  • Food Science

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