Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking.

@article{Sheard1999InjectionOW,
  title={Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking.},
  author={P. R. Sheard and Geoff R Nute and R. Ian Richardson and Andrew Perry and Addison A Taylor},
  journal={Meat science},
  year={1999},
  volume={51 4},
  pages={371-6}
}
Two injection levels (5 and 10%) and three concentrations of polyphosphate (0, 3 and 5%) were used in 64 pork loin portions to assess the influence of polyphosphate injection on eating quality of pork steaks cooked by grilling to a centre temperature of 72.5 or 80°C and assessed by a trained ten member sensory panel. Polyphosphate improved water holding, and generally produced more tender and more juicy meat than control steaks, although pork flavour intensity was reduced and abnormal flavour… CONTINUE READING