Influence of Injection of Water and Calcium Chloride Solution on the Color and Color Stability of Pork

Abstract

Abstract: Purpose: To investigate the effects of injection of water and calcium chloride (CaCl2) solution on the color and color stability of chilled pork longissimus dorsi muscle during storage. Methods: At 1.5 h postmortem, pork longissimus dorsi muscle was injected 200 mmol/L CaCl2 solution or pure water at a dose of 5%, tray-packaged, and stored at 4 ℃. Total pigment content, a* value, relative metmyoglobin (MetMb) percentage, and MetMb reductase activity were measured during storage. Results: CaCl2 injection reduced a* value, total pigment content, MetMb reductase activity and LDH-B activity, increased relative MetMb percentage and MDA content during storage. Water injection reduced total pigment content and MetMb reductase activity and increased relative MetMb percentage during storage. Conclusions: Both CaCl2 and water injections result in a reduction in total pigment content and an increase in relative MetMb percentage and accordingly accelerate the discoloration of pork longissimus dorsi muscle, which is unfavorable to the maintenance of fresh meat color during chilled storage.

Key words: calcium chloride, water, meat color, color stability

CLC Number:

TS251.1

References

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