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/cm(2)) 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 colour 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.