Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.

@article{Jensen2003EffectsOL,
  title={Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.},
  author={Jack Majgaard Jensen and K. L. Robbins and Kevin J P Ryan and C L Homco-Ryan and F. K. Mckeith and Matthew S. Brewer},
  journal={Meat science},
  year={2003},
  volume={63 4},
  pages={501-8}
}
The objective of this study was to evaluate the sensory and physical characteristics of pork chops from loins enhanced to 110% of original weight with either (1) potassium lactate, potassium diacetate, phosphate and salt, (2) sodium lactate, phosphate and salt, (3) potassium lactate, phosphate and salt, (4) sodium acetate, phosphate and salt, or (5) phosphate and salt. A trained sensory panel evaluated pork flavor, saltiness, bitterness, soapy flavor, acid flavor, juiciness and tenderness of… CONTINUE READING

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