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The Effects Of Carbonated Marinade On The Shelf Life Of Enhanced Pork, Maria Ofelia Guerra
The Effects Of Carbonated Marinade On The Shelf Life Of Enhanced Pork, Maria Ofelia Guerra
LSU Master's Theses
Brine incorporation into meat products has become a well established practice in the United States. Brines are used to enhance the eating quality of pork by improving its tenderness and juiciness. Carbon dioxide and carbon monoxide have been used in modified atmosphere packaging as antimicrobial agents and color stabilizers, respectively, to increase the shelf life of retail meats. The objective of this experiment was to analyze the effects of incorporating carbon dioxide and carbon monoxide into brine solutions to subsequently inject into raw chilled pork. Pork loins were injected with brine solutions containing 2.27% phosphates, 3.79% salt and dissolved gas …