Effect of alkali and alkali-earth halides on texture and cooking yield of cooked comminuted lean pork

摘要

The effects of alkali-and alkali-earth halides and sulfates on the texture and cooking yield o cooked lean comminuted pork were examined. Divalent cations (Ca~2+ and MG~2+) associated with Br~_, I~- SO~2_4 imparted a firm texture to meat (peak force values of 17.1-21.1 kg as compared to 8.4 kg for the control sample devoid of any added salt). Peak force values of samples containing monovalent cations were generally low, but for most cases, were higher (P < 0.05) than that of the control.