Qualidade de lombos suínos injetados no pré-rigor com diferentes soluções salinas

• Autor(a) principal: Oliveira, Cristiane Ayala de
• Data de Publicação: 2015
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/10831
• topic: Marinação; Desossa a quente; Qualidade; Maciez; Marinating; Hot boning; Quality; Tenderness; Ciência de Alimentos

The accelerated processing of meat offers great advantage to the industry, and can shorten some meat production stages by combining techniques such as hot boning, and marinating. In this study, we sought to evaluate the effect of injection of different salt solutions as pork loins during the pre-rigor. Two experiments were performed. The first experiment was performed seeking to evaluate the following eight marinating solutions: sodium acetate; sodium bicarbonate; sodium citrate; sodium chloride (salt); sodium lactate; calcium chloride (CCa); sodium tripolyphosphate (TPP); and sodium nitrite. The second experiment was performed to study the effect of different marinating solutions as loins pig, boned pre-rigor (TDQ); pre-rigor cold (TDQ-F), and post-rigor (DFT). Three solutions were analyzed separately: salt-TPP, salt-CaCl2, and CaCl2. Analyses were carried out to estimate the following parameters: pH, purge, objective color, weight loss, drip, weight loss by cooking, Ezdriploss and objective texture. Marinating solutions containing salt, CCa and TPP resulted in the best softness estimates, purging and high pH, for both hot and cold bones, and color indices. Regarding the objective color, solutions promoted a reduction of coefficients of luminosity index for meat under hot boning more than for meat under cold bones. Injection of Salt-TPP solution in the second experiment resulted in the best PPC, pH and Ezdriploss. The Ezdriploss was found to have a significant effect with regard to the type of boning (p <0.05). Regarding the objective color, all solutions resulted in the reduction of coefficients of brightness index for meat under TDQ and TDQ-F, more than those under cold bones. The treatment with CCA provided lower cooking loss estimates and shear strength, however, negative changes of marinating for meat color were found, which made it darker and less red.