Marinade with alkaline solutions for the improvement of pork quality

Authors

  • Viviane Maria Oliveira dos Santos UFGD
  • Fabiana Ribeiro Caldara UFGD
  • Leonardo de Oliveira Seno UFGD
  • Gelson Luis Dias Feijó Embrapa Gado de Corte
  • Ibiara Correia de LIma Almeida Paz UFGD
  • Rodrigo Garófallo Garcia UFGD
  • Irenilza de Alencar Nääs UFGD
  • Ângela Dulce Cavenaghi Altemio UFGD

DOI:

https://doi.org/10.1590/S1678-3921.pab2012.v47.12661

Keywords:

Sus scrofa, meat color, PSE meat, sodium bicarbonate, sodium chloride, sodium tripolyphosphate

Abstract

The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post‑mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45≤5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45≤5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH45 of the meat and the marinade treatments. Meat with pH45≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.

Author Biographies

Viviane Maria Oliveira dos Santos, UFGD

Mestranda do Programa de Pós Graduação em Zootecnia
Faculdade de Ciências Agrárias
Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=W2260780

Fabiana Ribeiro Caldara, UFGD

Professor Adjunto

Faculdade de Ciências Agrárias - Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?metodo=apresentar&id=K4701509H7

 

Leonardo de Oliveira Seno, UFGD

Professor Adjunto

Faculdade de Ciências Agrárias- Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?metodo=apresentar&id=K4774526E2

Gelson Luis Dias Feijó, Embrapa Gado de Corte

Ibiara Correia de LIma Almeida Paz, UFGD

Professor Adjunto

Faculdade de Ciências Agrárias - Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=P357470

Rodrigo Garófallo Garcia, UFGD

Professor Adjunto

Faculdade de Ciências Agrárias - Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=N208845

Irenilza de Alencar Nääs, UFGD

Professor Visitante Senior

Faculdade de Ciências Agrárias - Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=E17078

Ângela Dulce Cavenaghi Altemio, UFGD

Professor Adjunto

Faculdade de Engenharias - Universidade Federal da Grande Dourados

http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=C690167

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Published

2012-12-17

How to Cite

Santos, V. M. O. dos, Caldara, F. R., Seno, L. de O., Feijó, G. L. D., Almeida Paz, I. C. de L., Garcia, R. G., … Altemio, Ângela D. C. (2012). Marinade with alkaline solutions for the improvement of pork quality. Pesquisa Agropecuaria Brasileira, 47(11), 1655–1662. https://doi.org/10.1590/S1678-3921.pab2012.v47.12661

Issue

Section

FOOD TECHNOLOGY