Potassium Carbonate Improves Fresh Pork Quality

M.N. LeMaster; S.S. Chauhan; E.M. England

Potassium Carbonate Improves Fresh Pork Quality

于63rd International Congress of Meat Science and Technology

著者：

M.N. LeMaster

M.N. LeMaster Department of Animal Sciences, Ohio State University, Columbus, Ohio, USA; england.146@osu.edu

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S.S. Chauhan

S.S. Chauhan Department of Animal Sciences, Ohio State University, Columbus, Ohio, USA; england.146@osu.edu

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E.M. England

E.M. England Department of Animal Sciences, Ohio State University, Columbus, Ohio, USA; england.146@osu.edu

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类型:: 章节

Page Range:: 222–223

DOI:: https://doi.org/10.3920/9789086868605_091

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Phosphate is a component used to enhance meat products that improves color, water holding capacity, and tenderness. However, phosphate is under scrutiny creating a need for an alternative. One potential replacement is potassium carbonate (K₂CO₃). A study was conducted where boneless pork loin chops were subjected to one of six enhancement treatments. The chops were placed under simulated retail display and analyzed for color, pH, cook loss, and tenderness. The 0.3% and 0.5% K₂CO₃ treatments increased pH, decreased lightness, maintained redness, decreased yellowness, reduced cook loss, and improved tenderness. Additionally, both 0.3% and 0.5% K₂CO₃ maintained or improved pork quality compared to the positive control phosphate treatment. Thus, K₂CO₃ may function as a phosphate alternative for fresh pork quality.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

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- Life Sciences

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Potassium Carbonate Improves Fresh Pork Quality

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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