Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Wendler, Karola R.; Nattress, Francis M.; Roberts, Jordan C.; Larsen, I. L.; Aalhus, J. L.

doi:10.5539/jfr.v6n1p95

Cited by 2 publications

(2 citation statements)

References 31 publications

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“…Heavy microbial contamination with E. coli and pseudomonads may occur with multi-needle injectors when surplus brine is recirculated through the pumping operation and contaminates the surface and interior of meat muscles (Wicklund et al, 2007;Langsrud et al, 2014;Wendler et al, 2017). Recirculation is not a universal practice, but the loss of brine is expensive and could cause effluent disposal problems (Varnam & Sutherland, 1995).…”

Section: Microbiological Safety On Enhanced Poultry Meatmentioning

confidence: 99%

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Tan¹,

Kock²,

Dykes³

et al. 2018

SA J. An. Sci.

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Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. ______________________________________________________________________________________

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Section: Microbiological Safety On Enhanced Poultry Meatmentioning

confidence: 99%

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Tan¹,

Kock²,

Dykes³

et al. 2018

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…Non‐processed injected meat, also called enhanced meat, can be used for fresh meat consumption. Brine solutions including polyphosphates and NaCl have been used in the industry, in order to enhance tenderness and meat moisture by increasing WHC and juiciness (Wendler et al ., 2017).…”

Section: Introductionmentioning

confidence: 99%

High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

García-Galicia

Huerta‐Jimenez

Carrillo-López

et al. 2021

Int J of Food Sci Tech

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The effect of high-intensity ultrasound (HIU) on technological and consumer acceptance of whole pork leg sub-primals was evaluated. Sub-primals ('inside', 'knuckle', 'inner shank', 'eye of round' and 'shank off') were processed following standard industrial pork processing for deboned legs in Mexico. They were allocated to one of the three treatments; HIU (22 W/cm 2 and 37 kHz) for 0, 10 or 30 min. Sub-primals were injected (10% w/v NaCl), tumbled and ultrasonicated. After 15 d of freezing storage, sub-primals were thawed following common industrial practice. HIU increased the pH and water-holding capacity and reduced fluid losses after thawing up to 50% (P < 0.05). Meat colour was not affected by HIU, but it significantly reduced shear force (P < 0.001). HIU slightly decreased the consumer preference and acceptance due to a saltier perception. Nevertheless, HIU application offered a clear advantage with positive effects on technological properties of pork for further processing.

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Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Cited by 2 publications

References 31 publications

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

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