The effects of aging on moisture-enhanced pork loins.

The effects of preinjection aging time on pork loins injected with a salt/phosphate/lactate solution were investigated. Ninety-six fresh pork loins, in two replicates, were divided into two treatments. Loins in the first treatment were injected to 13% of loin weight at 1 day post-slaughter with a brine containing 2.17% salt/3.04% phosphate/20.8% lactate… CONTINUE READING