Effects of Aging on Moisture-Enhanced Pork Loins
Injection of fresh pork loins with a salt/phosphate/ lactate brine to achieve moisture-enhanced quality improvement did not affect troponin-T proteolysis and postmortem enzymatic tenderization.Consequently, the time of injection post-slaughter is not a critical factor influencing the tenderness of moisture-enhanced pork.Purge, however, was reduced by aging and greater desmin proteolysis was observed.Thus, aging prior to injection may reduce purge from moisture-enhanced pork.
Keywords: ASL R1850
How to Cite:
Davis, K. J. & Sebranek, J. G. & Huff-Lonergan, E. J. & Lonergan, S. M., (2004) “Effects of Aging on Moisture-Enhanced Pork Loins”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-1230