Characteristics of preblended pork during cooler storage

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dc.contributor.author Kastner, Curtis L.
dc.contributor.author Choi, Y.I.
dc.contributor.author Kropf, Donald H.
dc.date.accessioned 2010-04-19T17:19:52Z
dc.date.available 2010-04-19T17:19:52Z
dc.date.issued 2010-04-19T17:19:52Z
dc.identifier.uri http://hdl.handle.net/2097/3667
dc.description.abstract Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on bacteria, TBA (measure of fat rancidity), and pH values of preblended pork (preblends). In both HB (hot boned within 2 hr postmortem) and CB (conventionally boned at 24 hr postmortem) preblends, salt increased (P<.05) TBA values (indicates increased rancidity) and decreased (P<.05) growth of psychrotrophic bacteria, whereas phosphate increased (P<.05) pH and decreased TBA values. Salt levels could be reduced from 3.0 to 1.5% in preblends without storage problems, if phosphate (0.5%) was included. Phosphate (mixture pH 7.2) had little influence on microbial growth of preblends during cooler storage. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1987 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 88-125-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 528 en_US
dc.subject Swine en_US
dc.subject Preblended pork en_US
dc.subject Cooler storage en_US
dc.title Characteristics of preblended pork during cooler storage en_US
dc.type Conference paper en_US
dc.date.published 1987 en_US
dc.citation.epage 100 en_US
dc.citation.spage 97 en_US
dc.description.conference Swine Day, Manhattan, KS, November 19, 1987 en_US
dc.contributor.authoreid ckastner en_US
dc.contributor.authoreid dkropf en_US


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