Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Pipping Prior to Irradiation

摘要

Fresh pork chops were dipped for a target absorption of 0.5% sodium tnpolyphosphate (STPP), 550 ppm sodium ascorb,ate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1.0 kGy). Untreated pork chops; both irradiated and unirradiated, were used as controls. Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had simitar or better physicochemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.