Enhancement Solution Effects on Shelf‐life, Color and Sensory Characteristics of Pork Chops During Retail Display

The objective of this study was to evaluate shelf‐life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2 %) + phosphate (0.35%)/salt (0.35%), compared with those injected with sodium lactate (3%) + phosphate/salt, or phosphate/salt alone, to control loins. After 96 h of display, aerobic plate counts (CFU/cm2) were significantly lower (P<0.05) for chops enhanced with the lactate + acetate combination than for the other treatments. Hue angle (tan‐1 b*/a*) of lactate + acetate enhanced chops was lower (P<0.05) than all other treatments at 96 h indicating that red color did not deteriorate as rapidly as in control, phosphate + salt‐ and lactate‐injected chops. Sensory data suggest that lactate + acetate and lactate‐injected chops were juicier, more tender, and less bitter than the noninjected chops. A difference in enhancement solution retention may partially explain differences in plate counts and sensory characteristics.