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Pork quality is affected by early postmortem phosphate and bicarbonate injection

Author:
Wynveen, E.J., Bowker, B.C., Grant, A.L., Lamkey, J.W., Fennewald, K.J., Henson, L., Gerrard, D.E.
Source:
Journal of food science 2001 v.66 no.6 pp. 886-891
ISSN:
0022-1147
Subject:
pork, polyphosphates, injection, postmortem changes, meat quality, sodium bicarbonate, pH, meat carcasses
Abstract:
The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P < 0.001) pH decline and improved (P < 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P < 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P < 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.
Agid:
1395155