Title page for ETD etd-04072006-112642


Type of Document Master's Thesis
Author Price, Dennis Michael
Author's Email Address dprice2@lsu.edu
URN etd-04072006-112642
Title Color and Tenderness in Chilled or Frozen Pork Loin Chops after Antioxident Dipping and Modified Atmosphere Packaging
Degree Master of Science (M.S.)
Department Animal Science (Animal, Dairy, & Poultry Sciences)
Advisory Committee
Advisor Name Title
Kenneth McMillin Committee Chair
Charles Monlezun Committee Member
Thomas Bidner Committee Member
Keywords
  • color
  • pork
  • antioxidant
Date of Defense 2006-03-13
Availability unrestricted
Abstract
The objective of this research was to evaluate color and tenderness in chilled or frozen pork loin chops after antioxidant dipping and modified atmosphere packaging. Loin chops were dipped in 0.3 M calcium chloride, 2.0 % sodium ascorbate, 0.2 M calcium ascorbate, or 0.3 M calcium ascorbate. Non-dipped chops served as controls. Chops were packaged in high oxygen (80% O2 / 20% CO2) or no oxygen (80% N2 / 20% CO2) and stored chilled (4 C) for 7 days or frozen (-18 C) for 21 days. After storage, chops were displayed under continuous fluorescent lighting for 3 or 6 days. Instrumental color evaluations indicated that Longissimus dorsi (LD) L* values (lightness) were not significantly different between treatment combinations. However, chops dipped in 0.2 M or 0.3 M calcium ascorbate, stored frozen, packaged in high oxygen, and displayed for 3 days had higher final LD a* (redness) and b* (yellowness) values than other treatment combinations. Sodium or calcium ascorbate increased a* and b* values in vertebrae bone. Chops frozen for 21 days, dipped in 0.2 M or 0.3 calcium ascorbate, packaged in high oxygen, and displayed for 3 days had higher vertebrae a* and b* values than other treatment combinations. This combination of factors indicates that high oxygen atmospheres along with ascorbate and freezing will help keep the hemoglobin iron in a reduced state. In addition, chops dipped in 0.2 M calcium ascorbate, packaged in high oxygen, frozen for 21 days, and displayed for 3 days had lower percent drip loss, percent cook loss, and shear force values than other treatment combinations. Based on the results of our experiment, dipping pork loin chops in 0.2 M calcium ascorbate, packaging in high oxygen, freezing for 21 days, and displaying for 3 days will enhance color and tenderness.
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