The production of leaner pigs has raised concerns over eating quality, especially juiciness and tenderness. This has prompted work to understand how eating quality can be unproved at low levels of fat. One approach is to use 'marinades' which increase the interfilameni spacing in muscle and increase water retention. In this study, two injection levels (5 and 10 percent) and three concentrations of polyphosphate (0, 3 and 5 percent) were used and assessed for their effects on eating quality as judgedby a sensory panel.
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