Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

E.J. Wynveen, B.C. Bowker, A.L. Grant, J.W. Lamkey, K.J. Fennewald, L. Henson, D.E. Gerrard

doi:10.1111/j.1365-2621.2001.tb15191.x

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

DOI Web Site Web Site 被引用文献1件

書誌事項

公開日: 2001-08

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DOI

10.1111/j.1365-2621.2001.tb15191.x

公開者: Wiley

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<jats:p> <jats:bold>ABSTRACT:</jats:bold> 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 ( <jats:italic>P</jats:italic> 0.001) pH decline and improved (P < 0.05) color. P and SB administration improved water‐holding capacity as indicated by reductions ( <jats:italic>P</jats:italic> 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced ( <jats:italic>P</jats:italic> 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. </jats:p>