Textural Attributes of Pork Longissimus Muscle Injected with Marbling-like Emulsified Lipids

摘要

The overall objective of the study was to create marbling in pork with acceptable textural attributes through the injection of antioxidant-containing lipid emulsions. Pork was injected with 5% water as control (CW) or 5% emulsion with no tocopherols (E) or with 0.1% tocopherols (ET) and packaged in a modified atmosphere (80%C>2/20%CO2) during refrigerated (2 °C) storage for 3 weeks. Lipid oxidation (TBARS) was totally inhibited in ET pork but increased 3-fold to 0.20 mg MDA/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red colour. The E and ET muscles also had a lower drip loss and lower WBSF respectively than C W muscles during storage period (PO.05).