Pork quality is affected by early postmortem phosphate and bicarbonate injection

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 886-891

  Wynveen, E J ^c   Bowker, B C ^a   Grant, A L ^a   Lamkey, J W ^d   Fennewald, K J ^d   Henson, L ^b   Gerrard, D E ^a  

^a PURDUE UNIVERSITY   (United States)

^b FMC CORPORATION   (United States)

^c Viskase Corporation   (United States)

^d NONE

Author keywords

Bicarbonate; Muscle; pH; Phosphate; PSE; Water holding capacity

Indexed keywords

EID: 0034857521     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15191.x     Document Type: Article

References (32)

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3. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef
4. Prevention of pale, soft, exudative porcine muscle through partial freezing in liquid nitrogen post-mortem
5. Effects of electrical stimulation on early postmortem pH and temperature declines in pigs from different genetic lines and halothane genotypes
6. Consumer-rated quality characteristics as related to purchase intent of fresh pork
7. Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature changes versus the apparent structure of muscle tissue
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9. Factors reducing pork value
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14. Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection?
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22. Effect of excitement, fasting and sucrose feeding on porcine phosphorylase and postmortem glycolysis
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27. Effect of inorganic polyphosphates with myosin B
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30. Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties