scholarly journals Marinade with alkaline solutions for the improvement of pork quality

2012 ◽  
Vol 47 (11) ◽  
pp. 1655-1662 ◽  
Author(s):  
Viviane Maria Oliveira dos Santos ◽  
Fabiana Ribeiro Caldara ◽  
Leonardo de Oliveira Seno ◽  
Gelson Luis Dias Feijó ◽  
Ibiara Correia de Lima Almeida Paz ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Shear Force ◽  
Sodium Tripolyphosphate ◽  
Alkaline Solutions ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Randomized Design ◽  
Pig Muscle ◽  
Ph Decrease

The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45<5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45<5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH45 of the meat and the marinade treatments. Meat with pH45<5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.

scholarly journals Applying multicriteria analysis for choosing the best marination for pork

2015 ◽  
pp. 4396-4405
Author(s):  
Nieto VMOS ◽  
Caldara FR ◽  
Nääs IA ◽  
Moi M ◽  
Almeida Paz ICL ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Analytic Hierarchy Process ◽  
Shear Force ◽  
Sodium Tripolyphosphate ◽  
Multicriteria Analysis ◽  
Sensory Attributes ◽  
Pork Meat ◽  
Analytic Hierarchy ◽  
Meat Samples ◽  
Hierarchy Process

Objective. This research aimed to choose a best marination solution using the Analytic Hierarchy Process (AHP). Materials and methods. Pork meat samples were collected in a commercial slaughterhouse, and they were randomly distributed in four treatments with three different salt contents blend. Color, pH, retention of the solution, exudate and cooking loss, shear force and sensory attributes were assessed and evaluated. Multicriteria analysis using AHP was applied to the results in order to choose the best overall marination solution. Criteria used for selection were the physical and sensory characteristics of meat, and based on these criteria were classified solutions marination. Results. Results showed that the combination of the salts was the best alternative (Na2CO3+NaCl+Na5P3O10), followed by the solutions of (Na2CO3 + NaCl), and (Na5P3O10 + NaCl). Conclusions. All tested solutions with the salts used alone or in combination led to better physical and sensory attributes than the meat not marinated.Key words: Firmness, sodium chloride, sodium tripolyphosphate, texture (Source:CAB).

Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi

2015 ◽  
Author(s):  
Aaron M. Blakely ◽  
Edward M. Steadham ◽  
Kenneth J. Prusa ◽  
Christine A. Fedler ◽  
Elisabeth J. Huff-Lonergan ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality

scholarly journals Effect of sodium bicarbonate supplementation on the renin-angiotensin system in patients with chronic kidney disease and acidosis: a randomized clinical trial

2020 ◽  
Author(s):  
Dominique M. Bovée ◽  
Lodi C. W. Roksnoer ◽  
Cornelis van Kooten ◽  
Joris I. Rotmans ◽  
Liffert Vogt ◽  
...  
Keyword(s):  
Chronic Kidney Disease ◽  
Sodium Chloride ◽  
Kidney Disease ◽  
Sodium Bicarbonate ◽  
Renin Angiotensin System ◽  
Ammonium Excretion ◽  
Angiotensin System ◽  
Renin Angiotensin ◽  
Endothelin 1 ◽  
Plasma Bicarbonate

Abstract Background Acidosis-induced kidney injury is mediated by the intrarenal renin-angiotensin system, for which urinary renin is a potential marker. Therefore, we hypothesized that sodium bicarbonate supplementation reduces urinary renin excretion in patients with chronic kidney disease (CKD) and metabolic acidosis. Methods Patients with CKD stage G4 and plasma bicarbonate 15–24 mmol/l were randomized to receive sodium bicarbonate (3 × 1000 mg/day, ~ 0.5 mEq/kg), sodium chloride (2 × 1,00 mg/day), or no treatment for 4 weeks (n = 15/arm). The effects on urinary renin excretion (primary outcome), other plasma and urine parameters of the renin-angiotensin system, endothelin-1, and proteinuria were analyzed. Results Forty-five patients were included (62 ± 15 years, eGFR 21 ± 5 ml/min/1.73m2, plasma bicarbonate 21.7 ± 3.3 mmol/l). Sodium bicarbonate supplementation increased plasma bicarbonate (20.8 to 23.8 mmol/l) and reduced urinary ammonium excretion (15 to 8 mmol/day, both P < 0.05). Furthermore, a trend towards lower plasma aldosterone (291 to 204 ng/L, P = 0.07) and potassium (5.1 to 4.8 mmol/l, P = 0.06) was observed in patients receiving sodium bicarbonate. Sodium bicarbonate did not significantly change the urinary excretion of renin, angiotensinogen, aldosterone, endothelin-1, albumin, or α1-microglobulin. Sodium chloride supplementation reduced plasma renin (166 to 122 ng/L), and increased the urinary excretions of angiotensinogen, albumin, and α1-microglobulin (all P < 0.05). Conclusions Despite correction of acidosis and reduction in urinary ammonium excretion, sodium bicarbonate supplementation did not improve urinary markers of the renin-angiotensin system, endothelin-1, or proteinuria. Possible explanations include bicarbonate dose, short treatment time, or the inability of urinary renin to reflect intrarenal renin-angiotensin system activity. Graphic abstract

Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein

2021 ◽  
Vol 350 ◽  
pp. 129233
Author(s):  
Yan-ping Li ◽  
Xue-hua Zhang ◽  
Fei Lu ◽  
Zhuang-Li Kang
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Myofibrillar Protein

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

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