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 language | English (US) |
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Pages (from-to) | 102-106 |
Number of pages | 5 |
Journal | LWT |
Volume | 91 |
DOIs | |
State | Published - May 2018 |
Keywords
- Color stability
- Loin chops
- Pork
- Salt
- Shelf life
ASJC Scopus subject areas
- Food Science