title: Characterization of striping in fresh, enhanced pork loins.
abstract: To investigate the striping phenomenon in fresh, enhanced pork, a series of experiments were undertaken to identify possible causes of the problem. No one factor (individual brine components, brine pH, ingredient concentration, enhancement pressure, meat and brine pH, or enhancement level) was specifically identified, which could be used to reduce the severity of the striping problem. Furthermore, tumbling the product for 2h, did not reduce the amount of striping, indicating once striping has occurred, it is permanent. Evaluation of the striping pattern indicates that the stripes are formed not only at the needle injection site, but also follow the muscle fiber orientation. The use of darker pork provided more of a contrast when evaluating striping, thus exacerbating the perceived level of striping.
authors: Department of Animal Science, University of Illinois at Urbana-Champaign, 205 Meat Science Laboratory, 1503 S, Maryland Drive, Urbana, IL 61801, United States.
authors: J P
authors: JP
authors: Gooding
authors: S F
authors: SF
authors: Holmer
authors: S N
authors: SN
authors: Carr
authors: P J
authors: PJ
authors: Rincker
authors: T R
authors: TR
authors: Carr
authors: M S
authors: MS
authors: Brewer
authors: F K
authors: FK
authors: McKeith
authors: J
authors: J
authors: Killefer