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Animal Industry Report

Extension Number

ASL R1850

Topic

Animal Products

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.

Copyright Holder

Iowa State University

Language

en

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