THE EFFECT OF MECHANICAL TREATMENTS ON PHYSICAL AND SENSORY CHARACTERISTICS OF PORK LOINS

The objective of this study was to determine if different mechanical treatments have an effect on the physical and sensory characteristics of boneless pork loin chops. Boneless pork loins were mechanically processed by being injected (INJ), tumbled (TUM), or injected and tumbled (COMBO) using a standard brine solution containing water and sodium tripolyphosphate (STPP). A target percentage of 12% was set for INJ, TUM, and COMBO. Results showed treatments were similar (P > 0.05) in processing yield. Processing technique had the largest effect on sensory traits with INJ being juicier (P < 0.05) than COMBO. In contrast, tenderness was greater (P < 0.05) in TUM compared to COMBO. Panelist were able to detect differences in tenderness not found with WBSF. In general, injection seems to be a positive alternative to other mechanical processing methods with lesser amounts of purge, cook loss, and acceptable values for juiciness and tenderness.