Identifier

etd-04072006-112642

Degree

Master of Science (MS)

Department

Animal Science (Animal, Dairy, and Poultry Sciences)

Document Type

Thesis

Abstract

The objective of this research was to evaluate color and tenderness in chilled or frozen pork loin chops after antioxidant dipping and modified atmosphere packaging. Loin chops were dipped in 0.3 M calcium chloride, 2.0 % sodium ascorbate, 0.2 M calcium ascorbate, or 0.3 M calcium ascorbate. Non-dipped chops served as controls. Chops were packaged in high oxygen (80% O2 / 20% CO2) or no oxygen (80% N2 / 20% CO2) and stored chilled (4° C) for 7 days or frozen (-18° C) for 21 days. After storage, chops were displayed under continuous fluorescent lighting for 3 or 6 days. Instrumental color evaluations indicated that Longissimus dorsi (LD) L* values (lightness) were not significantly different between treatment combinations. However, chops dipped in 0.2 M or 0.3 M calcium ascorbate, stored frozen, packaged in high oxygen, and displayed for 3 days had higher final LD a* (redness) and b* (yellowness) values than other treatment combinations. Sodium or calcium ascorbate increased a* and b* values in vertebrae bone. Chops frozen for 21 days, dipped in 0.2 M or 0.3 calcium ascorbate, packaged in high oxygen, and displayed for 3 days had higher vertebrae a* and b* values than other treatment combinations. This combination of factors indicates that high oxygen atmospheres along with ascorbate and freezing will help keep the hemoglobin iron in a reduced state. In addition, chops dipped in 0.2 M calcium ascorbate, packaged in high oxygen, frozen for 21 days, and displayed for 3 days had lower percent drip loss, percent cook loss, and shear force values than other treatment combinations. Based on the results of our experiment, dipping pork loin chops in 0.2 M calcium ascorbate, packaging in high oxygen, freezing for 21 days, and displaying for 3 days will enhance color and tenderness.

Date

2006

Document Availability at the Time of Submission

Release the entire work immediately for access worldwide.

Committee Chair

Kenneth McMillin

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