The Effect of Brine Injection Level on the Physical Properties and Sensory Acceptability of Pork Loins

Z. Kühn; C. Bothma; P.E. Strydom; C.J. Hugo; A. Hugo

The Effect of Brine Injection Level on the Physical Properties and Sensory Acceptability of Pork Loins

In: 63rd International Congress of Meat Science and Technology

Authors:

Z. Kühn

Z. Kühn ¹Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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C. Bothma

C. Bothma ¹Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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P.E. Strydom

P.E. Strydom ²Animal Production Institute, Agricultural Research Council of South Africa, Irene, 0062, South Africa; huga@ufs.ac.za

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C.J. Hugo

C.J. Hugo ¹Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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A. Hugo

A. Hugo ¹Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa

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Type:: Chapter

Pages:: 700–701

DOI:: https://doi.org/10.3920/9789086868605_313

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The injection of fresh meat with brines containing salt, phosphate, lactates and hydrocolloids has become common practice globally. The optimum brine injection level of fresh pork loins is not known. This study investigated the effect of five brine injection levels (0, 5, 10, 15, and 20%) on the physical and sensory properties of pork loins. No significant differences in cooking loss and total moisture loss were observed while a significant increase in thawing loss was only observed at the 20% injection level. Sensory ranking of brine injected treatments were significantly better than the uninjected controls. Results suggest that 10% injection level is the optimum level for improvement of tenderness and sensory properties of fresh pork loins.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Effect of Brine Injection Level on the Physical Properties and Sensory Acceptability of Pork Loins

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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