Palatability, consumer acceptance, and ultrastructural changes of hot-processed pork infused with phosphate, salt, glucose, and potassium chloride

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dc.degree.department Animal and Food Sciences en_US
dc.degree.discipline Animal and Food Sciences en_US
dc.degree.grantor Texas Tech University en_US
dc.degree.level Doctoral en_US
dc.degree.name Ph .D . en_US
dc.rights.availability unrestricted en_US
dc.creator Wu , Chih Kang en_US
dc.date.accessioned 2014 -06 -06T20 :40 :34Z
dc.date.available 2011 -02 -18T20 :32 :55Z en_US
dc.date.available 2014 -06 -06T20 :40 :34Z
dc.date.issued 1992 -05 en_US
dc.identifier.uri http : / /hdl .handle .net /2346 /14126 en_US
dc.description.abstract Two studies were conducted to determine the effect and the feasibility of infusing an aqueous solution containing phosphates , glucose , sodium and potassium chlorides , and calcium carbonate into hot -boned pork muscle to produce a precooked , low sodium , convenience -type pork entree . The first study showed the infusion of 4 % glucose , 4 % sodium , 3 % sodium chloride and 2 % potassium chloride (GNPK ) tenderized the hot -boned (HB ) semimembranosus muscle cooked 2 h postmortem . Adding calcium carbonate to the GNPK solution increased the calcium content of treated muscle but had no tenderization effect on the hot -boned muscle . The results from the second study showed pork loins treated with the GNPK solution were lower in Hunter color measurements than the chops infused with distilled water (DW ) or the control (NO ) . HB -GNPK was lowest in Hunter L , a , b values and cooking losses among the groups . SDS -PAGE electrophoretograms showed that the 30 ,000 dalton component , a consistent indicator of tenderness of muscle , appeared in HB -GNPK and all the CB treatments but did not appear in HB -DW or HB -NO muscles . Electron microscopy showed that the Z -lines of sarcomeres of muscles treated with GNPK were degraded , which should have made them more tender . Sensory panel rating and Warner -Bratzler shear force showed that the HB - and cold -boned (CB ) -GNPK infused roasts were about 3 0 % more tender than the CB -DW and CB -NO groups ; they were about 43 % more tender than the HB -DW and HB -NO roasts . GNPK infused groups also were rated higher in juiciness , flavor intensity and salt intensity than DW or NO groups . The HP -GNPK group contained more fat and less protein than the CB groups . Both CB - and HB -GNPK chops were rated more tender , juicier and more desirable than the other chops . CB -DW and CB -NO groups were rated not different from each other but more tender , juicier and more desirable than the HB -NO and HB -DW chops . Most ( > 92 .5 % ) consumers who evaluated the CB - or HB -GNPK chops would purchase the product if available . This study showed that the increased tenderness of HB -GNPK muscle may be due to the accelerated degradation of myofibrillar proteins and that it is feasible to infuse HB pork muscle with glucose , NaCl , pyrophosphates and KCl to produce a hot -boned , precooked , low salt , microwave ready , convenience -type pork product that is superior to the cold -boned products and accepted by consumers . en_US
dc.language.iso en _US en_US
dc.publisher Texas Tech University en_US
dc.subject Meat - - Boning en_US
dc.subject Food additives - - Evaluation en_US
dc.subject Precooked meat - - Flavor and odor en_US
dc.subject Pork en_US
dc.title Palatability , consumer acceptance , and ultrastructural changes of hot -processed pork infused with phosphate , salt , glucose , and potassium chloride en_US
dc.type Electronic Dissertation en_US

Citation

Palatability, consumer acceptance, and ultrastructural changes of hot-processed pork infused with phosphate, salt, glucose, and potassium chloride. Doctoral dissertation, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /14126 .

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