Objectives were to determine the effects of an industry-typical (Control) and 3 “gourmet” (Grey sea, Pink rock, and unrefined Rock) salts on the processing yields and shelf-life of moisture-enhanced pork loins. Loins (n = 41) were injected with a brine formulated to deliver 0.32 g/100 g of salt in the final product. Twelve loins were selected from each treatment to be cut into chops to undergo 6 d of retail display. Control-injected loins had greater (P ≤ .01) brine uptake and retention than loins injected with Pink or Rock brines, with Grey-injected loins being intermediate. Control-injected loin chops had reduced (P ≤ .02) reflectance ratio compared with all other treatments and were redder (P ≤ .02) than Grey- and Pink-injected chops. At 3, 4, 5, and 6 d of display, control-injected loin chops had greater (P ≤ .05) hue angle than all other treatments. There was no difference in visual discoloration among salt treatments until 4 d, at which point loin chops injected with control brine were more (P < .01) discolored than the other treatments throughout the remainder of the display period. These data suggest high purity salt improves brine retention, but may reduce color stability of moisture-enhanced pork loins.
LWT - Food Science and Technology – Elsevier
Published: May 1, 2018
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