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Water distribution and microstructure in enhanced pork.

Hanne Christine Bertram1, Rikke L Meyer, Zhiyun Wu

  • 1University of Aarhus, Faculty of Agricultural Sciences, Department of Food Science, P.O. Box 50, DK-8830 Tjele, Denmark. HanneC.Bertram@agrsci.dk

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Sodium bicarbonate (NaHCO3) and other sodium salts enhance pork quality by improving water binding and reducing cooking loss. However, NaHCO3 can negatively impact meat microstructure, unlike phosphates or chlorides.

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Area of Science:

  • Food Science
  • Meat Science
  • Material Science

Background:

  • Meat processing often involves marination with sodium salts to improve quality attributes.
  • Understanding the impact of different sodium salts on meat microstructure and water characteristics is crucial for optimizing processing techniques.

Purpose of the Study:

  • To compare the effects of sodium bicarbonate (NaHCO3) with sodium chloride (NaCl) and sodium pyrophosphate (Na4O7P2) on pork quality.
  • To investigate the microstructural changes and water mobility in pork enhanced with various sodium salt combinations.

Main Methods:

  • Low-field proton NMR relaxometry to assess water mobility.
  • Confocal laser scanning microscopy (CLSM) and atomic force microscopy (AFM) for microstructural analysis.
  • Traditional meat quality measurements including water-binding capacity and cooking loss.

Main Results:

  • All tested sodium salts improved water-binding capacity, reduced cooking loss, and enhanced yield compared to non-marinated pork.
  • NaHCO3 treatment resulted in significant microstructural changes and nearly complete disintegration of structures.
  • NaCl-enhanced pork exhibited higher cooking loss due to less protein solubilization and greater heat-induced denaturation compared to phosphate- and bicarbonate-enhanced samples.

Conclusions:

  • While sodium salts generally improve pork quality, NaHCO3 significantly alters meat microstructure.
  • The choice of sodium salt impacts protein denaturation and solubilization, affecting cooking loss.
  • Further research is needed to balance quality improvements with microstructural integrity when using NaHCO3 in meat processing.