title: Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics.
abstract: Sixty-four pork loins were randomly assigned to one of four treatments to evaluate the use of alkaline electrolyzed reduced water as a replacement for traditional enhancement solutions. Treatments included: alkaline electrolyzed reduced water (EOH; pH≈11.5), EOH plus 2.5% potassium-lactate (EOK), industry standard (IS; 0.35% sodium tri-polyphosphate, 0.14% sodium chloride, 2.5% potassium-lactate), and no enhancement (CON). After enhancement (targeting 110%) and rest period, chops were cut (2.54-cm) to test treatment effects on water holding capacity, Warner-Bratzler shear force (WBSF), and sensory attributes. Despite its alkaline nature EOH chops exuded more water (P<0.05) than EOK, IS, or CON chops. Control chops were similar (P>0.05) to EOK, however CON and EOK both lost more moisture (P<0.05) than IS. The use of alkaline electrolyzed reduced water did not improve WBSF or sensory characteristics compared to IS treated chops. As a stand-alone enhancement solution alkaline electrolyzed reduced water was not a suitable replacement for industry standard solutions.
authors: Animal and Dairy Sciences Department, University of Georgia, 425 River Rd., Athens, GA 30602, USA.
authors: Macc
authors: M
authors: Rigdon
authors: Departement of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223, USA.
authors: Yen-Con
authors: YC
authors: Hung
authors: Animal and Dairy Sciences Department, University of Georgia, 425 River Rd., Athens, GA 30602, USA. Electronic address: astelz@uga.edu.
authors: Alexander M
authors: AM
authors: Stelzleni
mesh_terms: D000818:Animals; D002412:Cations / Q000032:analysis*; D003296:Cooking; D004573:Electrolytes / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000032:analysis; D008962:Models, Theoretical; D010710:Phosphates / Q000032:analysis*; D011188:Potassium / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D012972:Sodium Hydroxide / Q000032:analysis; D012996:Solutions; D013552:Swine; D013649:Taste; D014867:Water / Q000032:analysis / Q000737:chemistry*
chemical_list: D002412:Cations; D004573:Electrolytes; D005503:Food Additives; D007773:Lactates; D010710:Phosphates; D012996:Solutions; D014867:Water; D012972:Sodium Hydroxide; D011188:Potassium
keywords: Alkaline; Enhancement; Pork; Water; Water holding capacity