ACCEPTABILITY AND SHELF-LIFE OF MARINATED FRESH AND PRECOOKED PORK

被引:35
作者
CANNON, JE
MCKEITH, FK
MARTIN, SE
NOVAKOFSKI, J
CARR, TR
机构
[1] UNIV ILLINOIS,205 MEAT SCI LAB,1503 S MARYLAND DR,URBANA,IL 61801
[2] UNIV ILLINOIS,DEPT ANIM SCI,URBANA,IL 61801
[3] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801
关键词
PORK; MARINATION; PH; SENSORY; FLAVOR; TENDERNESS;
D O I
10.1111/j.1365-2621.1993.tb06158.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fresh (FL) and precooked (PL) longissimus chops and fresh semimembranosus/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.
引用
收藏
页码:1249 / 1253
页数:5
相关论文
共 30 条
[1]   EFFECT OF ACID DECONTAMINATION OF BEEF SUBPRIMAL CUTS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS [J].
ACUFF, GR ;
VANDERZANT, C ;
SAVELL, JW ;
JONES, DK ;
GRIFFIN, DB ;
EHLERS, JG .
MEAT SCIENCE, 1987, 19 (03) :217-226
[2]   MICROBIOLOGICAL AND SENSORY TESTS OF BEEF TREATED WITH ACETIC AND FORMIC ACIDS [J].
BELL, MF ;
MARSHALL, RT ;
ANDERSON, ME .
JOURNAL OF FOOD PROTECTION, 1986, 49 (03) :207-210
[3]   REDUCTION OF BACTERIA ON PORK CARCASSES [J].
BIEMULLE.GW ;
CARPENTE.JA ;
REYNOLDS, AE .
JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :261-263
[4]   EFFECT OF ALTERING ULTIMATE PH ON BOVINE MUSCLE TENDERNESS [J].
BOUTON, PE ;
CARROLL, FD ;
FISHER, AL ;
HARRIS, PV ;
SHORTHOS.WR .
JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :816-820
[5]   INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J].
BOUTON, PE ;
CARROLL, FD ;
HARRIS, PV ;
SHORTHOSE, WR .
JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :404-407
[6]  
FREDEEN HT, 1974, J FOOD SCI, V39, P532, DOI 10.1111/j.1365-2621.1974.tb02941.x
[7]   THE RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY AND COOKED MEAT TENDERNESS IN SOME BEEF MUSCLES AS INFLUENCED BY ACIDIC CONDITIONS BELOW THE ULTIMATE PH [J].
GAULT, NFS .
MEAT SCIENCE, 1985, 15 (01) :15-30
[8]   SPRAY-CHILLING AND CARCASS DECONTAMINATION SYSTEMS USING LACTIC AND ACETIC-ACID [J].
HAMBY, PL ;
SAVELL, JW ;
ACUFF, GR ;
VANDERZANT, C ;
CROSS, HR .
MEAT SCIENCE, 1987, 21 (01) :1-14
[9]  
HAMM REINER, 1960, FOOD RES, V25, P587
[10]   EFFECT OF ALTERED MUSCLE PH ON BEEF TENDERNESS [J].
HARRELL, RA ;
BIDNER, TD ;
ICAZA, EA .
JOURNAL OF ANIMAL SCIENCE, 1978, 46 (06) :1592-1596