Summary and Implications
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.
Iowa State University
Davis, Kathy J.; Sebranek, Joseph G.; Huff-Lonergan, Elisabeth J.; and Lonergan, Steven M.
"Effects of Aging on Moisture-Enhanced Pork Loins,"
Animal Industry Report:
AS 650, ASL R1850.
Available at: http://lib.dr.iastate.edu/ans_air/vol650/iss1/9