Characterization of striping in fresh, enhanced pork loins

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

“…A marinação vem se desenvolvendo desde os anos 80, principalmente nos Estados Unidos, no Reino Unido, na Noruega, na Suécia e na Finlândia, onde é regulamentada e resulta em produtos bem-aceitos pelos consumidores, que reconhecem o incremento do sabor e a textura. Com isso, o impacto da utilização de soluções para incremento das características sensoriais da carne injetada/marinada tem demandado investigação científica relevante (SHEARD & TALI, 2004;BAUBLITS et al, 2006;BJÖRKROTH, 2005;HAYES et al, 2006;GOODING et al, 2009;SCHIRMER et al, 2009).…”

“…Na carne injetada, podem formar-se estrias paralelas à musculatura, visíveis na superfície de corte, comprometendo seu aspecto (GOODING et al, 2009). Embora os produtos marinados tenham um mercado potencialmente crescente, a quantificação de sua aceitabilidade em relação à carne in natura ainda é necessária, sendo os consumidores esclarecidos quanto à natureza e às vantagens da carne injetada (BAUBLITS et al, 2006;HAYES et al, 2006).…”

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

“…Seo, J. Seo, & Yang, 2016). However a detailed study on methods to alleviate striping, including changes to the brine, enhancement level, or tumbling following injection, was unsuccessful (Gooding et al, 2009). …”

Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat

“…For consistency of the organoleptic qualities of brine-injected meats, brines should be uniformly distributed in the products. However, even when brine is injected from multiple needles, as is the usual commercial practice, brine is not uniformly distributed in meat (Gooding et al, 2009;Uttaro & Aalhus, 2007). Moreover, brine does not become uniformly distributed in injected meat when it is stored (Gill, Uttaro, Badoni, & Zawadski, 2008), although the non-uniformity of brine distribution can be somewhat reduced by tumbling meat after injection (Krause, Plimpton, Ockerman & Cahill, 1978).…”

“…It could be expected that the pressure at needle openings, the rate of flow and the time for which brine flows would all affect the distribution of brine in the meat (Gooding et al, 2009;Rust, 2004). The distribution of bacteria carried in the brine could be expected to vary somewhat differently because it has been shown that, if meat is not tenderized before injection, brine can be distributed to areas beyond those in which bacteria are retained (Gill et al, 2008).…”