Effects of infused glucose, sodium and potassium chlorides and polyphosphates on palatability of hot-boned pork.
Longissimus muscle sections were excised from eight pork carcasses 1 h postmortem and sectioned into six .5-kg roasts to determine the effects of glucose, salt and polyphosphates (aqueous solution to 110% of fresh weight) on palatability of hot-boned pork. Treatments were hot-boned control (HB) with no infusion or infusions of 2% KCl and 3% of a 1:1 mixture of sodium hexametaphosphate and sodium pyrophosphate (PP) plus either 8% NaCl; 2% glucose (G) plus 6% NaCl; 6% G plus 2% NaCl; or 8% G. Another muscle section was chilled at 0 degrees C for 24 h on each carcass as a cold-processed control (CP). The roasts were frozen until cooked and evaluated by a sensory panel. The infused groups were more tender, juicy and salty and higher in moisture and ash but lower in protein content than either the CP or HB controls (P less than .05). The fat content of the infused groups was lower than of the HB control but was not different from that of the CP control. Either 2% NaCl plus 6% G or equal amounts (4%) of NaCl and G produced the most tender and juicy product. The substitution of 4% glucose for NaCl not only reduced the NaCl content of the infusion solution, but also improved the palatability of the meat. This substitution allows production of a hot-boned, lower-sodium precooked pork that is tender and juicy.