Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

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• 作者：Sindelar ; Jeffery J. ; Prochaska ; Fred ; Britt ; Jason ; Smith ; Gordon L. ; Miller ; Rhonda K. ; Templeman ; Robert ; et. al.
• 关键词：Marination ; Sow loins ; Sensory evaluation
• 刊名：Meat Science
• 出版年：2003
• 出版时间：December, 2003
• 年：2003
• 卷：65
• 期：4
• 页码：1211-1222
• 全文大小：456 K

文摘

Sow meat has been identified to possess objectionable atypical aromas and flavors we have termed as “sow taint”. The objective of this study was to identify optimum concentrations of sodium bicarbonate (NaHCO₃), sodium tripolyphosphate (PO₄) and percentage marination solution that reduces or eliminates sow taint. Sow loins (N